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.

Article Specific heat of wheat

Thanks for the paper, Dhia Taain.

Dear Roland Macana,

In my opinion there is little bit difference in specific heat for wheat and mostly it is between 1.0792 to 5.5336 kJ/kgºC.

Furthermore, you can see the detail given above as well.

Thanks !