Abstract
The specific heat of hard red spring wheat is a linear function of both temperature in the range −33·5 to 21·8°C and of moisture content in the range 1 to 19% wet weight basis. The specific heat of wheat containing 23·4 and 29·6% moisture is not a linear function of temperature and moisture content. Latent heat of fusion is released by wheat containing 23·4 and 29·6% moisture in wide ranges of temperature below 0°C. Moisture in wheat containing 19% or less moisture does not appear to undergo a change in phase down to −33·5°C. Above 0°C the heat content of moisture in wheat appears to be greater than free water. Specific heat of wheat is not significantly affected by dockage in the wheat or by year of harvest.
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