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Öğe Biological Materials and Food-Drying Innovations(Wiley-Blackwell, 2012) Kocabiyik, HabibParallel with the worldwide increase in technology and the cultural habits of societies, changes occur in eating habits as well. In addition to this, agricultural products go through many different process stages from harvesting to reaching the consumer and are transported long distances to enable widespread trade. In accordance with these advancements, some contemporary and new applications are being put into use in agriculture and food production processes. However, research into the efficiency of the energy used for drying, drying kinetics, timing, environmental effects and the quality of the dried product has been started and is still in progress. As a result of this research, several new drying methods such as microwave, radio frequency drying, infrared drying and Refractance Window™drying, along with new dryers, have been developed and some of these have been commercialized. Others are in the prototype stage or the research stage. © 2012 John Wiley & Sons Ltd..Öğe Öğe Comparing of 540 and 540E PTO Operational Characteristics of Tractors in Field Conditions(Ankara Univ, Fac Agr, 2010) Sumer, Sarp Korkut; Kocabiyik, Habib; Say, Sait Muharrem; Cicek, GiyasettinThe objective of this study is to determine the operating characteristics of economical PTO operation (540E) in field conditions and to make a comparison with 540 PTO operation. For this purpose three different brands of tractors (JD 5625, NH TD85, MF 3085) having similar technical properties and three PTO driven agricultural machine (single disc fertilizer spreader, turbo atomizer and rotovator. In the experiments tractor ground speed, slip values, PTO torque, PTO power, fuel consumption per time, effective field capacity and fuel consumption per field parameters were determined for two PTO operations. According to the fuel consumption data obtained, the fuel saving ratios obtained with 540E operation varied between 14.69%-34.41% To for the tractor-machine interactions used. It was determined that the motor-PTO speed ratios of the tractors were effective on fuel saving ratios. In the field experiments made at a single gear level for each tractor, the tractor ground speed values decreased by ratios varying between 12.83%-22.60% for 540E PTO operations in comparison to 540 PTO operations. This result that is caused by running both PTO operations at different motor speeds also caused a decrease in the machine's effective field capacity values calculated for 540E operation. Taking into account all the measurement parameters, it was concluded that economical PTO operation would bring certain advantages in terms of fuel consumption for many PTO driven machines and that these advantages decreased depending on the increase in the machine power requirement. According to this result, if economical PTO operation is used together with the proper gear level and ground speed selections for the tractors, it can be suggested as an important alternative to the 540 operation for machines used in this study and also for those having similar capacities and properties.Öğe Design and development of an electronic drive and control system for micro-granular fertilizer metering unit(Elsevier Sci Ltd, 2019) May, Sahin; Kocabiyik, HabibDesired fertilizer amount per unit area is one of the most important criteria in determining the fertilizer metering performance of applicators for plant production. Development of various application methods and metering systems with different advantages has been ongoing for years to apply the desired fertilizer amount at high accuracy. The objective of this study was to develop an electronic drive and control system (EDCS) for micro-granular fertilizer metering of precision planter and to investigate the effect of EDCS on the fertilizing accuracy and control parameters such as coefficient of determination (R-2), mean absolute percent error (MAPE), mean absolute deviation (MAD), intercept (beta(0)) and slope (beta(1)). Values for R-2, MAPE, MAD, beta(0) and beta(1) for all fertilizer rates were determined respectively as 0.992, 2.430%, 0.275 rpm, similar to 0.073 and 0.995 as a result of the trials carried out for roller speed. Measured rotation speeds of fluted roller managed by the EDCS were found to be very close to the set rotation speed calculated by the EDCS with regard to forward speed and the prescribed application rates. In addition, the coefficient of determination (R-2) 0.991, MAPE 2.434%, MAD0.0024 kg/da, beta(0) 0.081 and beta(1) 0.987 were obtained in trials performed by the EDCS at all fertilizer application rate and forward speed for two different micro-granular fertilizers. Furthermore, the experimental application rate values obtained by the EDCS were very close to the target/desired (set) value. The system yielded very fast and correct results, enabled a quick and simple setting possibility, synchronize and real-time control and the ability to work under higher forward speeds. There was no need for complex calibration and adjustment procedures. The results show that the EDCS can be used to apply desired rates for micro-granular fertilizer metering unit of precision planters.Öğe Determination of Cutting Properties, Protein and Mineral Content of Silage Corn Stalk(Asian Journal Of Chemistry, 2009) Kocabiyik, Habib; Polat, Refik; Oktem, AbdullahThe present research determined maximum shearing force, shearing stress, shearing energy and specific shearing energy for silage corn stalks. The mechanics of shearing on rigid surfaces was investigated via cutting tests. Shearing forces were measured using a cutting experiment setup and dynamometer. The specific shearing energy was calculated by using the area under the cutting force curve versus displacement curve. The shearing properties of corn stalks were evaluated at three moisture content levels of 66.5, 53.6 and 45.8 % d.b. The shearing properties were also evaluated at four sections of the corn stalks, from the bottom to the top (0-10, 10-20, 20-30 and 30-40 cm). At the end of the research, maximum shearing force, shearing stress, total shearing energy and specific shearing energy increased from 63.36 to 97.28 N, from 93.16 to 143.38 MPa, from 216.36 to 284.93 J and from 35.18 to 57.21 J cm(2), respectively in the moisture range from 66.5 to 45.8 % db. The results showed that the shearing values increased as the moisture content increased from the lower to the upper stalk sections. The protein content of silage corn stalk was 2.49 %. Macro nutrient values in the silage corn stalk such as Ca, P and S were determined as 0.346, 0.156 and 0.140%, respectively. Micro nutrient values in the silage corn stalk such as Fe, Cu, Zn and Mn values were 10.32, 2.92, 13.12 and 16.44 mg kg(-1), respectively.Öğe Development of an electro-mechanic control system for seed-metering unit of single seed corn planters Part I: Design and laboratory simulation(Elsevier Sci Ltd, 2018) Cay, Anil; Kocabiyik, Habib; May, SahinThe performance of precision planters is very important for attaining uniform seed spacing. While a planter is on work, undesired situations such as spinning and slipping on ground wheel, vibration, seizing and jamming on the chain-sprocket systems may occur during the transfer of the motion from the ground wheel to the seed-metering unit especially at high operating speeds. In order to overcome these problems, it was aimed to develop an electro-mechanic drive system (EMDS) for seed metering units of a classic single seed planter. The performances of the EMDS and the classic drive system (CDS) were tested at three different operating speeds (v(f)) (5, 7.5, 10 km/h) and ten different seed spacing (z(t)) from 6 to 29.3 cm at laboratory. Both systems were compared regarding to the seed spacing uniformity. When the EMDS was used, the quality of feed index (I-qf), multiple index (I-mult), miss index (Hiss) and precision index (I-p,) were ranged as such: 2.91-95.36%, 0-1.73%, 4.45-97.09% and 8.79-22.14%, respectively. At the test of the CDS, the performance indices varied as such: Iqf 2.09-98.55%, I-mult 0-0.36% and I-miss 1.09-97.91%, I-p, 5.79-20.92%. Seed spacing uniformities were found as good and moderate for both systems. Average seed spacing values obtained from the EMDS were found to be closer to the theoretical seed spacing values compared with that obtained from the CDS. EMDS enabled the suggested optimum seeding rate, a quick and simple setting possibility, synchronize and real-time control, the ability to work under higher speeds, individual movement and control for each metering unit. However, EMDS should be tested to determine the success of the system in practice. Therefore, the field performance of EMDS with respect to plant spacing uniformity and operational parameters (variation among rows, fuel consumption and negative slippage) were examined in the following part of this study (Part II: Field Performance).Öğe Development of an electro-mechanic control system for seed-metering unit of single seed corn planters Part II: Field performance(Elsevier Sci Ltd, 2018) Cay, Anil; Kocabiyik, Habib; May, SahinUsing single seed planters is important for a uniform distribution of plant growing area. Seed metering units of planters receive their motion from the drive wheel pass through various transmission members such as the chains, gears, shafts and belts. While the planter is being operated, the transmission system of the machine and drive system of the seed metering units naturally push the driving wheel. Because of this effect, the wheel experiences a loss of mobility or some sort of slipping. Consequently, all seed metering units are being affected due to the common mobility transmission system and changes in the desired plant spacing occur. In order to overcome these negativities, an electro-mechanic drive system (EMDS) alternative to classic driving system (CDS) was developed. Detailed information regarding the system design and laboratory simulation results of EMDS were provided in Part I of this study. In this part, it was aimed to investigate the effect of EMDS on the planting quality (plant spacing uniformity, variation among rows) and operational parameters (fuel consumption and negative slippage) in the field and compared with the CDS. While the quality of feed index (I-qf) 90.63%, multiple index (I-mult) 0.94%, missing index (I-miss) 8.44% and precision index (I-p) 17.63% were obtained in trials performed by the EMDS, I-qf 88.13%, I-mult 2.50%, I-miss 9.38% and I-p 17.81% were found in trials performed by the CDS. Plant spacing uniformity in the EMDS was found as good while it was moderate in the CDS, according to related criteria. Plant distribution uniformity in the EMDS were better than the CDS. Furthermore, the experimental plant spacing values obtained by the EMDS were closer to the theoretical (set) value than the values obtained by the CDS. The negative slipping in the planter's drive wheel was found as 1.33% at trials with the EMDS while it was 6.79% with the CDS. When the EMDS used in the field operations, it provided approximately 22% fuel saving compared with the CDS. The results promise that the developed system can be used as an alternative to the CDS for single seed planters. However, in order to provide a complete mechanical rapport between the EMDS and the planter, future studies, various structural improvements in the seed metering unit designs and optimization of the seed plate thickness, number of holes and connection methods may be required.Öğe Development of an opto-electronic measurement system for planter laboratory tests(Elsevier Sci Ltd, 2017) Cay, Anil; Kocabiyik, Habib; Karaaslan, Bilal; May, Sahin; Khurelbaatar, MyagmarsurenSeed spacing uniformity is one of the important criteria in determining the planting performance of precision planters. The development of various measurement methods with different advantages has been ongoing for years to determine seed spacing. The objective of this study was to develop an opto-electronic measurement system for use in the measurement of seed spacing during the laboratory tests of precision planters and to examine the success of the system. The success of the developed system was tested by comparing the measurements on the sticky belt using 10 different seeds with different physical properties. The R-2, MAPE, e(i), beta(0) nu e beta(1) values for all seeds were determined respectively as 0.998, 3.60%, 0.484 cm, 0.022 and 1.012 as a result of the trials carried out. The system yielded very fast and correct results and there was no need for complex calibration and adjustment procedures. The opto-electronic measurement system can be used to measure seed spacing in laboratory tests for precision planters. (C) 2017 Elsevier Ltd. All rights reserved.Öğe Drying of carrot slices using infrared radiation(Wiley, 2009) Kocabiyik, Habib; Tezer, DilvinCarrot slices were dried from initial moisture content of 8.52 kg water kg(-1) dry matter to 0.11 kg water kg(-1) dry matter by infrared dryer. Experiments were conducted using three levels of infrared power (300, 400 and 500 W) and at air velocities (1.0, 1.5 and 2.0 m s(-1)). The effects of process variables on the drying kinetics of carrot, drying time, specific energy consumption and quality parameters of dried carrot (shrinkage, rehydration ratio and colour) were investigated. The drying time at infrared power of 300, 400 and 500 W was 252 and 277 min, 205 and 236 min, and 145 and 155 min at air velocities of 1.0 and 2.0 m s(-1), respectively. The drying rate increased with increasing infrared power. The specific energy consumption values varied between 12.22 and 14.58 MJ kg(-1)-evaporated water for all the drying conditions. Shrinkage, rehydration ratio and colour parameters were found to be affected by process variables.Öğe Drying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation(Springer, 2015) Kocabiyik, Habib; Yilmaz, Nese; Tuncel, Necati Baris; Sumer, Sarp Korkut; Buyukcan, Mehmet BurakThis study was performed to determine the drying characteristics and final product quality of tomato slices dried at infrared radiation intensities of 1830, 2385, 2640, 2880, and 3165 W/m(2) and at air velocities of 1.0, 1.5, and 2.0 m/s. A comprehensive analysis of dried products was performed on their drying kinetics, drying time, specific energy consumption, shrinkage, rehydration ratio, color, vitamin C, and lycopene. The results showed that drying time was prolonged with increasing air velocity while it was shortened with increasing infrared radiation intensity. The lowest energy consumption occurred at the air velocity of 1.0 m/s and at infrared radiation intensity of 2640 W/m(2). Shrinkage and rehydration ratio varied between 0.139 from 0.203 and 2.14 from 3.40 for all the drying conditions, respectively. Delta E values varied from 5.70 to 13.06. The contents of vitamin C and beta-carotene in infrared dried tomatoes were decreased by 2-51 and 5-51 %, respectively, while there was a significant increase in lycopene content varying between 50 from 529 %. Totally, it was observed that infrared drying of tomato provided good nutrient retention and low cost of energy. Therefore, infrared radiation can be suggested in both nutritional and operational aspects in terms of drying tomato slices.Öğe Infrared stabilization of rice bran and its effects on ?-oryzanol content, tocopherols and fatty acid composition(Wiley, 2014) Yilmaz, Nese; Tuncel, Necati Baris; Kocabiyik, HabibBACKGROUND: Rice bran is a nutritionally valuable by-product of paddy milling. In this study an experimental infrared (IR) stabilization system was developed to prevent rice bran rancidity. The free fatty acid content of raw and IR-stabilized rice bran samples was monitored every 15 days during 6 months of storage. In addition, energy consumption was determined. RESULTS: The free fatty acid content of rice bran stabilized at 600 W IR power for 5 min remained below 5% for 165 days. No significant change in -oryzanol content or fatty acid composition but a significant decrease in tocopherol content was observed in stabilized rice bran compared with raw bran. IR stabilization was found to be comparable to extrusion with regard to energy consumption. CONCLUSION: IR stabilization was effective in preventing hydrolytic rancidity of rice bran. By optimizing the operational parameters of IR stabilization, this by-product has the potential for use in the food industry in various ways as a value-added commodity. (c) 2013 Society of Chemical IndustryÖğe Prediction of olive quality using FT-NIR spectroscopy in reflectance and transmittance modes(Academic Press Inc Elsevier Science, 2009) Kavdir, Ismail; Buyukcan, M. Burak; Lu, Renfu; Kocabiyik, Habib; Seker, MuratQuality features, including firmness, oil content and colour (chroma, hue), of two olive (Olea europaea L.) varieties ('Ayvalik' and 'Gemlik') were predicted using Fourier transform near infrared (FT-NIR) spectroscopy. Spectral measurements of the intact olives were performed for the wavelength range of 780-2500 nm in reflectance and for 800-1725 nm in transmittance. Measurements of olive firmness, oil content and colour were performed, following the spectral measurements, using standard methods. Calibration models for prediction of olive quality features were developed using the partial least squares method, and they were validated by leave-one-out cross validation. Better prediction results were obtained for Magness-Taylor (MT) maximum force (firmness) for both varieties in transmission mode, with the coefficient of determination (R(2)) of 0.77 and the root mean squared error of cross validation (RMSECV) of 1.36 for 'Ayvalik'. Reflectance mode, on the other hand, had a lower R(2) value of 0.65 (RMSCV=1.82) for 'Ayvalik'. Similar results were obtained for MT maximum force prediction for 'Gemlik' olives. Oil content prediction for each olive variety was poor, due to the relatively homogenous samples. However, better oil content prediction was achieved for the pooled data with the R(2) value of 0.64 (RMSECV=0.05) in reflectance and 0.61 (RMSECV=0.05) in transmittance. Both FT-NIR reflectance and transmittance measurements gave good prediction of olive colour, with the R(2) values for chroma ranging between 0.83 and 0.88 in reflectance and between 0.85 and 0.92 in transmittance. Similar results for hue prediction were also obtained. These results demonstrated that FT-NIR spectroscopy is potentially useful for assessing internal and external quality attributes of olives. (C) 2009 IAgrE. Published by Elsevier Ltd. All rights reserved.Öğe The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II(Academic Press Ltd- Elsevier Science Ltd, 2014) Tuncel, N. Baris; Yilmaz, Nese; Kocabiyik, Habib; Uygur, AysenThe effect of replacing wheat flour by infrared stabilized rice bran (SRB) at the levels of 2.5, 5.0 and 10.0% on the content of thiamine, riboflavin, niacin, pyridoxamine, pyridoxine, minerals and phytic acid in white wheat, wheat bran, and whole grain wheat breads was investigated. The incorporation of SRB significantly increased the amount of the noted B vitamins, especially niacin, in all bread types (p < 0.05). Zinc, iron, potassium and phosphorus levels of the breads increased gradually and significantly with the inclusion of SRB (p < 0.05). Moreover, phytic acid content of the breads increased proportional to the SRB substitution dose (p < 0.05). (C) 2014 Elsevier Ltd. All rights reserved.Öğe The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker(Springer, 2014) Yilmaz, Nese; Tuncel, Necati Baris; Kocabiyik, HabibThe potential of infrared stabilized rice bran (SRB) as an ingredient in cracker formulation in terms of nutritional, sensory, and textural attributes was evaluated. Crackers were supplemented with infrared SRB at the rate of 2.5, 5, and 10 % based on flour weight. Crude fat, total ash, insoluble dietary fiber, and Zn, Fe, Ca, K, and P content of the crackers were significantly increased with increasing rice bran substitution (p < 0.05). Phytate content of the crackers that were substituted with 10 % of SRB was approximately three times higher than the control samples. Contribution of 10 % of SRB substitution to B vitamins of crackers was 46, 30, 317, and 121 % for thiamine, riboflavin, niacin, and pyridoxine, respectively. The effect on sensory scores of the panelists or textural attributes of the crackers of the replacement of refined wheat flour with SRB up to 10 % was insignificant (p > 0.05).Öğe The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I(Academic Press Ltd- Elsevier Science Ltd, 2014) Tuncel, N. Baris; Yilmaz, Nese; Kocabiyik, Habib; Uygur, AysenInfrared stabilized rice bran (SRB) substitution to white wheat, wheat bran and whole grain wheat breads at the levels of 2.5, 5.0 and 10.0% was evaluated in terms of proximate composition, crumb color, dietary fiber, texture and sensory attributes. An increasing tendency was observed in crude fat and ash content of the breads. Redness (+a*), yellowness (+b*) chroma and redness (a*/b*) values were increased gradually with the addition of SRB. Crumb color was found to be darker when 10% of SRB was added to the breads. SRB inclusion did not affect the content of soluble dietary fiber while it significantly increased the insoluble and total dietary fiber contents of the breads (p < 0.05). In general, whole grain wheat bread differed from the other bread types in terms of textural behavior. Based on the overall acceptability scores, white wheat and wheat bran breads were sensory accepted up to 10% of flour replacement with rice bran, while substitution levels higher than 2.5% negatively affected the sensory scores of whole grain wheat bread. (C) 2014 Elsevier Ltd. All rights reserved.Öğe The effect of pretreatments on the drying of persimmon with infrared energy(Wiley, 2024) Or, Dilvin; Arkain, Begum; Kocabiyik, HabibThe effects of various pretreatments, including edible coatings, on drying kinetics and some physical quality parameters of persimmon varieties (Fuyu and Rojo Brillante) and differences between varieties were investigated. The experiments were conducted at an infrared radiation intensity of 1210 W m-2 and air velocity (v) of 1.5 m s-1. Drying time differed depending on pretreatments and varieties. Pretreatments generally shortened the Fuyu variety's drying time and increased the Rojo Brillante variety's drying time. Lower specific energy consumption and higher diffusion coefficient values were recorded for the Rojo Brillante variety compared to the Fuyu. In terms of quality parameters, the Fuyu variety generally obtained lower values for shrinkage. Rehydration rate was higher for the Rojo Brillante variety. Total color change was lower in the Rojo Brillante variety. Based on the pretreatments applied, xanthan gum gave better results in terms of operational parameters. In terms of quality parameters, ascorbic acid had better results for rehydration rate and shrinkage. For total color change, better results were obtained in arabic gum pretreatment. As a result, when an evaluation is made regarding variety differences and pretreatments applied, the Rojo Brillante variety can be recommended for drying.Practical applicationsPersimmon is a popular fruit in appearance, flavor, and rich nutritional content. The high moisture and sugar content in the fruit increases spoilage in a short time, making it difficult to consume in all seasons. For this reason, different preservation methods are being investigated to extend the shelf life. Sun drying and other drying methods developed as an alternative to these methods have many disadvantages. Different pretreatments prevent the negativities that occur in other drying methods. Especially, edible coatings can increase product quality by preserving color and appearance as well as controlling mass transfer, flavor, and aroma losses. This study investigated the effects of various pretreatments, including edible coatings, on drying kinetics and some physical quality parameters of persimmon varieties, as well the differences between varieties. Based on variety differences and pretreatments applied, the Rojo Brillante variety can be recommended for drying in terms of both processing and drying characteristics. The effects of pre-treatment applications in infrared drying on the drying characteristics of persimmon varieties were investigated and differences between varieties were determined. imageÖğe The effects of infrared and hot air drying on some properties of corn (Zea mays)(Wfl Publ, 2010) Tuncel, N. Baris; Yilmaz, Nese; Kocabiyik, Habib; Ozturk, Nilgun; Tuncel, MuzafferDue to being one of the most important dietary staple foods in the world, corn (Zea mays) has gained considerable attention. Drying is an essential procedure for safe storage of corn. The objectives of the present study were to investigate the effects of infrared (IR), hot air (HA) and infrared-hot air combined (IR-HA) drying on some properties of corn and to offer an alternative drying procedure with low energy costs. Crude protein, total carotenoid, phenolic acid composition, color parameters (L, a+, b+, chroma, Hue angle, Delta E) and energy expenses of the drying techniques in terms of specific energy consumption (SEC) for unit evaporated water were evaluated. Dent corn samples were hand harvested at regular intervals of fortnight at maturity and the initial moisture contents were 24, 16 and 15%, respectively. Preparation was included kernel manual trimming and granulating. Kernels were dried until the moisture content comes down to 13% with IR, HA and IR-HA combination techniques except for control. All drying treatments were conducted at 45 degrees C. It was observed that IR radiation did not cause any negative impact on the stated properties of corn in noted conditions. Besides, IR and IR-HA drying methods dramatically reduced the drying time. Specific energy consumption values showed that IR and IR-HA combined systems are more effective and economic when the initial moisture content of corn is above 16%. Evaporation of unit water took 12 and 40% less energy in IR drying of corn samples with the initial moisture content of 24 and 16%, respectively, as compared to HA drying alone. Hence, IR drying is considered to be a promising alternative for corn drying.Öğe The effects of middle infrared radiation intensity on the quality of dried tomato products(Wiley, 2014) Kocabiyik, Habib; Yilmaz, Nese; Tuncel, N. Baris; Sumer, Sarp K.; Buyukcan, M. Burak[Anstract Not Available]Öğe The Effects of PTO Options on Operational Characteristics of Disc Fertilizer Spreader(Farm Machinery Industrial Research Corp, 2018) Sumer, Sarp Korkut; Kocabiyik, Habib; Cicek, GlyasettinThe objective of this research was to determine the effects of different tractor power take-off (PTO) options on working characteristics of single disc fertilizer spreader. The experiments were carried out for three PTO options, three gears and disc fertilizer spreader's three orifice position. In the study, the fertilizer spread patterns and evaluation parameters (fuel consumption, work width, effective field capacity and application rate) were determined. The experiments were conducted according to factorial experimental designs with 3 replications and examined effects of factors and their interactions on measurement parameters. In conclusion, the 540E PTO option provided the definite advantages in terms of fuel consumptions compared to the other PTO options. However, it was determined that 750 PTO option has some advantages on machine's work width and effective field capacity. In all applications trapezoidal pattern was produced by spinner spreader. Applications with 750 PTO option produced more uniform spread patterns than the other applications. Consequently, important knowledge for researchers and farmers using disc fertilizer spreaders were reported by considering the all experimental data.Öğe Thermal Properties of Coriander and Anise Seeds(Univ Philippines Los Banos, 2008) Hacikuru, Ismail; Kocabiyik, HabibSome thermal properties of coriander and anise seeds were evaluated as functions of moisture content. Specific heat was determined using the method of mixtures. Thermal conductivity was measured by the transient technique using the line heat source method assembled in a thermal conductivity probe. Empirical equations relating moisture content to thermal properties were derived. Specific heat, thermal conductivity and thermal diffusivity of coriander seed were found to be between 1.84 and 3.26 W kg(-1) K-1, 0.107 and 0.142 W m(-1) K-1, 1.692 X 10(-7) and 1.310 x 10(-7) m(2) s(-1) in the moisture content range of 8.25-37.60% (d. b.), respectively. Specific heat, thermal conductivity and thermal diffusivity of anise seed were found to be between 1.84 and 3.26 kJ kg(-1)K(-1), 0.135 and 0.162 W m(-1)K(-1), 1.872 x 10(-7) and 1.200 x 10(-7) m(2) s(-1) in the moisture content range of 10.40-56.00% (d.b.), respectively. Specific heats and thermal conductivities of coriander and anise seeds increased with an increase in moisture content, while their thermal diffusivities decreased with increased moisture content.
