DETERMINATION OF THERMOPHYSICAL PROPERTIES OF BEE BREAD GRANULES BY THE METHOD OF BALL BICALORIMETER

Abstract

This study is dedicated to investigating the changes in the thermophysical properties of perga granules in bulk state depending on their moisture content. In order to establish the parameters and modes of thermal treatment of bee bread, its thermophysical characteristics (specific heat capacity, thermal conductivity, thermal diffusivity and density) were studied. The aim of the research was to determine the functional relationship between the thermophysical characteristics and the density of bee pollen as a function of its moisture content. A spherical bicolorimeter was used to study the thermophysical properties. The temperature indicators of the material at its boundaries (on the sphere walls) were measured using a "Fluke" thermometer, while the moisture content of all samples was determined using a "Sartorius MA-37" moisture meter for various levels of moisture content suitable for storage according to the standard. The research results showed that for samples of bee bread with moisture content ranging from 11.9% to 19.5%, the thermophysical properties fall within the following ranges: thermal conductivity from 0.67 to 0.96 W/(m•K), specific  heat capacity from 0.16 to 0.28 kJ/ (kg•K), and thermal diffusivity from 0.0356•10-7 to 0.0372•10-7 m2/s.