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Calorimetric determination of the specific heat of soybeans
Authors: Watts, K. C. And W. K. Bilanski
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Download file: https://library.csbe-scgab.ca/docs/journal/12/12_1_45_ocr.pdf
Published in: CBE Journal » CBE Journal Volume 12 (1970)
Download RAW file: https://library.csbe-scgab.ca/docs/journal/12/12_1_45_raw.pdf
DOI:
Description: Soybeans have the potential of being an important livestock feed. They give high yields and have a high protein content. However, inherent in raw soybeans is a chemical compound called a trypsin inhibitor (1) which causes indigestion and has other ad verse effects on simple-stomach animals. The usual commercial method of breaking down this compound uses super-heated steam in special processing plants, although a new process using L.P. gas has been patented. However, a process that could be implemented right on the farm would save livestock producers both time and money. One of these methods involves the use of a microwave oven. It is necessary to heat the beans to some specific internal temperature, dependent on the animal being fed. However, temperature determination is very difficult in a microwave field thermocouples and mercury thermometers are subject to corona discharge, alcohol thermometers burst, and waxes (although they are not affected by microwaves) first go through a plastic stage and then liquify due to the heat from the beans with which they are in contact. Other solutions included switching off the microwaves and then inserting a temperature-measuring device into the beans, or, secondly, removing a number of beans and determining their bulk temperature by a calorimetric method. The first alternative required an assumption concerning the thermal resistance between the temperature - measuring device and the beans. Due to the ellipsoidal shape of the beans, it was decided that the error due to the virtually point contact between the beans and a temperature-measuring device could not be determined to any degree of precision. Hence, this alternative was set aside in preference to the second, which assumed a knowledge of the specific heat of soybeans for the particular moisture content and temperature range.
Keywords: calorimetric determination of the specific heat of soybeans
Résumé:
Mots-clés:
Citation: Watts, K. C. and W. K. Bilanski 1970. CALORIMETRIC DETERMINATION OF THE SPECIFIC HEAT OF SOYBEANS. Canadian Agricultural Engineering 12(1):45-47.
Volume: 12
Issue: 1
Pages 45 - 47
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Date: 1970
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Coverage: Canada
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DOI:
Description: Soybeans have the potential of being an important livestock feed. They give high yields and have a high protein content. However, inherent in raw soybeans is a chemical compound called a trypsin inhibitor (1) which causes indigestion and has other ad verse effects on simple-stomach animals. The usual commercial method of breaking down this compound uses super-heated steam in special processing plants, although a new process using L.P. gas has been patented. However, a process that could be implemented right on the farm would save livestock producers both time and money. One of these methods involves the use of a microwave oven. It is necessary to heat the beans to some specific internal temperature, dependent on the animal being fed. However, temperature determination is very difficult in a microwave field thermocouples and mercury thermometers are subject to corona discharge, alcohol thermometers burst, and waxes (although they are not affected by microwaves) first go through a plastic stage and then liquify due to the heat from the beans with which they are in contact. Other solutions included switching off the microwaves and then inserting a temperature-measuring device into the beans, or, secondly, removing a number of beans and determining their bulk temperature by a calorimetric method. The first alternative required an assumption concerning the thermal resistance between the temperature - measuring device and the beans. Due to the ellipsoidal shape of the beans, it was decided that the error due to the virtually point contact between the beans and a temperature-measuring device could not be determined to any degree of precision. Hence, this alternative was set aside in preference to the second, which assumed a knowledge of the specific heat of soybeans for the particular moisture content and temperature range.
Keywords: calorimetric determination of the specific heat of soybeans
Résumé:
Mots-clés:
Citation: Watts, K. C. and W. K. Bilanski 1970. CALORIMETRIC DETERMINATION OF THE SPECIFIC HEAT OF SOYBEANS. Canadian Agricultural Engineering 12(1):45-47.
Volume: 12
Issue: 1
Pages 45 - 47
Contributor:
Date: 1970
Technical field:
Conference name:
Session name:
Other information:
Type:
Format:
Publication type:
Source:
Relation:
Coverage: Canada
Language 1:
Language 2:
Rights:
Notes:
Other files:
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