تاثیر استخدام الضغط على التوصیل الحرارى لطوب قش الأرز

نوع المستند : Original Article

المؤلفون

1 قسم الهندسة الزراعیة، کلیة الزراعة، جامعة الأزهر، القاهرة، مصر .

2 أستاذ الهندسه الزراعیه المساعد- قسم الهندسة الزراعیة – کلیة الزراعة بالقاهره - جامعة الازهر، مصر.

3 مدرس مساعد الهندسة الزراعیة – کلیة الزراعة بالقاهره - جامعة الازهر، مصر.

المستخلص

لدراسه تاثیر استخدام الضغط لتشکیل طوب  قش الأرز على التوصیل الحرارى تم تقطیع قش الارز الى مجموعتین مختلفتین فی الحجم (قطع کبیره وقطع صغیره) وتم استخدام ثلاث نسب رطوبه على الموجموعتین السابقتین وتلک النسب کانت (10و20و30%) حیث تم استخدام ثلاثه مستویات من ضغط التشکیل (5.86, 12.37 و 18.51میجا باسکال ) وتم قیاس التوصیل الحرارى للعینات الناتجه حیث اظهرت النتائج ان: تؤدى زیادة مستوى ضغط التشکیل الى انخفاض قیم التوصیل الحرارى لکلاً من قش الأرز المقطع قطع کبیرة وصغیرة. وکانت اعلى قیمة للتوصیل الحرارى (0.0362 وات/م.م°) فى حالة قش الأرز المقطع قطع کبیرة عند ضغط تشکیل (12.37میجا باسکال) . وأقل قیمة للتوصیل الحرارى (0.0091 وات/م.م°) فى حالة قش الأرز المقطع قطع صغیرة عند ضغط تشکیل 18.51میجا باسکال .

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