The various thermal properties, viz., specific heat, thermal conductivity and thermal diffusivity were determined for both the grains and flours of foxtail millet (Sestaria italia), little millet (Panicum miliare), poroso millet (Panicum miliaceum), kodo millet (Paspalum sorobiculatum), finger millet (Eleusine coracana) and barnyard millet (Echinochola colona) in the moisture content range of 10-30%. Specific heat was determined using the method of mixtures and the transient heat flow method, and a thermal diffusivity probe was used for the determination of thermal conductivity and thermal diffusivity of the millets and their flours. An increase in specific heat was observed in the range of 1.33-2.40 kJ kg{sup}(-1) K{sup}(-1) for both grains and flours, with an increase in moisture content. The thermal conductivity of the millet grains increased from 0.119-0.223 W m{sup}(-1) K{sup}(-1) and the flours increased from 0.026-0.128 W m{sup}(-1) K{sup}(-1) in the moisture range of 10-30%. The thermal conductivity of flour was considerably less than that of grains. As the moisture content increased from 10 to 30% (wb), thermal diffusivity of millet grains decreased from 0.731 × 10{sup}(-3) to 0.55 × 10{sup}(-3) m{sup}2 h{sup}(-1) and that of their flours ranged from 0.820 × 10{sup}(-3) to 0.592 × 10{sup}(-3) m{sup}2 h{sup}(-1).
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机译：测定了谷子（Sestaria italia），小米（Panicum miliare），波罗索小米（Panicum miliaceum），科多谷子（Paspalum）的谷物和面粉的各种热性能，即比热，导热率和热扩散率。 Sorobiculatum），小米（Eleusine coracana）和bar（Echinochola colona）的水分含量在10％至30％之间。使用混合法和瞬时热流法测定比热，并使用热扩散率探针测定小米及其面粉的热导率和热扩散率。谷物和面粉的比热均在1.33-2.40 kJ kg {sup}（-1）K {sup}（-1）的范围内增加，同时水分含量也增加。谷粒的热导率从0.119-0.223 W m {sup}（-1）K {sup}（-1）增加，面粉从0.026-0.128 W m {sup}（-1）K {sup}增加（-1）在10-30％的湿度范围内。面粉的热导率明显小于谷物的热导率。随着水分含量从10％增加到30％（wb），小米颗粒的热扩散系数从0.731×10 {sup}（-3）降低至0.55×10 {sup}（-3）m {sup} 2 h {sup }（-1）及其面粉的范围从0.820×10 {sup}（-3）到0.592×10 {sup}（-3）m {sup} 2 h {sup}（-1）。
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