Thermal properties of sweet sorghum bagasse as a function of moisture content

Abstract

In this study, we examined the relationship between thermal properties and moisture content of sweet sorghum bagasse. A KD2 Pro Thermal Properties Analyzer was used to measure the thermal conductivity, thermal diffusivity, and volumetric specific heat of sweet sorghum bagasse across a range of moisture contents (8.52% - 28.62% w.b.). The thermal conductivity of sweet sorghum bagasse ranged from 0.0921 to 0.1096 W m^-1 K^-1 and increased with increase in moisture content through the range of 8.52% - 28.62% w.b. The thermal diffusivity ranged from 0.1225 to 0.1596 mm² s^-1 and increased with moisture content through the range of 8.52% - 28.62% w.b. The volumetric specific heat of sweet sorghum bagasse ranged from 0.7537 to 0.6869 MJ m^-3 K^-1 and decreased with moisture content through the range of 8.52% - 28.62% w.b. Quantitative empirical equations incorporating moisture content and room temperature dependent terms were developed to predict thermal conductivity, thermal diffusivity, and volumetric specific heat of sweet sorghum bagasse between 8.52% and 28.62% (w.b.) moisture content. The models are valid within the limits of the parameters used in the experiments.