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中文摘要：
为研究豆粕热物理特性的测定方法及不同湿基含水率、温度下的相关规律，以5种湿基含水率（分别为4．85％、8．94％、12．81％、16．72％、20．87％）的豆粕为试验材料，在5种温度梯度下（分别为30、45、60、75、90℃），对其比热、热导率、热扩散系数等热物理特性进行了测定。结果表明：豆粕的比热在2．073-5．170J／（g·K）之间，其热导率在0．066-0．097W／（m·K）之间，其热扩散系数在0．416×10^-7-0．787×10^-7m^2／s之间；含水量和温度对其热物理特性影响显著；其比热、热导率均随湿基含水量和温度的升高而增大；热扩散系数随温度的升高而增大，随湿基含水量的增加而减小。根据试验结果，分别拟合出比热、热导率、热扩散系数与湿基含水量、温度的回归方程。
英文摘要：
In order to study the determination method of thermal physical properties of soybean meal and related laws with different wet basis moisture content and temperature, five wet basis moisture content （4.85%, 8.94%, 12.81%, 16.72% , 20.87%, respectively）, and five kinds of temperature gradient （30, 45, 60, 75, 90 ℃） of soybean meal were measured and compared. The three parameters, specific heat, thermal conductivity and thermal diffusivity under different moisture content and temperature of soybean meal were analyzed, respectively. The experimental results showed that the specific heat of soybean meal ranges from 2. 073 to 5. 170 J/（ g · K）, the thermal conductivity of soybean meal was 0. 066 - 0. 097 W/（ m · K） and thermal diffusivity was 0.416×10^-7-0.787×10^-7m^2/s, respectively. The moisture content and temperature had significant influence on thermophysical properties; The specific heat and thermal conductivity of soybean meal increased with the increase of moisture content and tempera- ture ; while the thermal diffusivity of soybean meal increased with the increase of temperature and decreased with the increase of moisture content. The fitted equations about the relationship between the thermal physical properties and the two parameters （moisture content and temperature） could be established.
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