Bazı Taneli Ürünlerin Emissivitesi Üzerine Sıcaklık ve Nem İçeriğinin Etkisi

Bazı taneli ürünler için termal ışınım özelliği yani emissivite (ɛ) farklı nem içeriği aralığında belirlenmesi amaçlanmıştır. Taneli ürünlerin emissivite değerleri, dinamik sıcaklık değişim koşullarında boşluk modeli kullanarak doğrudan ölçüm yöntemiyle belirlenmiştir. Emissivite değerleri, ayçiçeği için 0.47 ve 0.87, bezelye için 0.68 ve 0.96, çeltik için 0.49 ve 0.86, keten tohumu için 0.46 ve 0.83, mısır için 0.63 ve 0.96 arasında değişim göstermiştir. Test edilen tüm buğday çeşitlerinin ɛ değeri farklı nem içeriği ve sıcaklık koşullarında 0.50 ve 0.96 arasında değişmiştir. Tüm taneli ürünlerin emissivite değerleri nem içeriği ve sıcaktan etkilenmiştir ve sıcaklığın artmasıyla ɛ değerinde artış olmuştur.

Anahtar Kelimeler:

Termal Işınım, Emissivite, Mısır, Ayçiçeği, Keten, Çeltik

Effects of Moisture Content and Temperature on The Emissivity of Some Seeds

The selected thermal radiative property, namely emissivity (ɛ) was aimed to determine for some seeds at different moisture content ranges. The emissivity values for the seeds were determined via direct measurement method using cavity model in dynamic temperature conditions. Seed emissivity values were determined to vary between 0.47 and 0.87 for sunflower, between 0.68 and 0.96 for pea, between 0.49 and 0.86 for paddy, between 0.46 and 0.83 for flax and between 0.63 and 0.96 for corn. The ɛ value of wheat seeds ranged between 0.50 to 0.96 for all tested varieties under conditions of varying moisture content and temperature. Emissivity values of all seeds were affected by temperature and moisture content. The emissivity values increased with increasing temperature.

Keywords:

Thermal Radiation, Emissivity, Corn, Sunflower, Flax, Paddy,

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