The corn is a very important product, its production and comercialization is very intense, and besides it is too much nutritive. It is very important to know the thermophysical properties of the corn so that it can be stored and processed. In this work it was measured the thermal conductivity of the triturated corn and the relationship among the moisture content, the compactation level and the thermal conductivity was checked. It was used the linear probe method, aplying a known heat quantity and measuring the time and the temperature variation in definited time interval.
Triturated corn; thermal conductivity; moisture content; compactation; linear probe method
