Global Journal of Pure and Applied Sciences

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Some Physco-thermal properties of Rice Bran

SE Obetta


Physical and thermal properties of a byproduct of rice (Oryza sativa) were carried out. This product is raw rice bran noted for its economic and medical and other industrial importance. The physical properties include: moisture content that ranged from 11.5 to 27.5 %(wb). Others are the bulk density, specific gravity and particle size. Some of these properties were combined for study on their effect on thermal conductivity which was one of the thermal properties studied. Mean values of the thermal conductivity determined ranged from 0.2456 to 0.5764 W/m oC depending on the moisture content of the raw rice bran and the variety. The two major varieties of Sippy-rice bran and Thai-rice bran were found not to be having differences in their mean values of the thermal properties especially when determined under same conditions. Statistically, the combined effect of particle size and moisture content were found also not be to be significant, apparently because the particle size distribution values were not distinct from each other.

Keywords: Moisture content, Rice bran, thermal properties, Particle size, Thermal conductivity

Global Journal of Pure and Applied Sciences Vol. 14 (3) 2008: pp. 319-324
AJOL African Journals Online