Thermal Properties of Coriander and Anise Seeds
[ X ]
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Univ Philippines Los Banos
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Some 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.
Açıklama
Anahtar Kelimeler
anise seed, coriander seed, specific heat, thermal conductivity, thermal diffusivity
Kaynak
Philippine Agricultural Scientist
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
91
Sayı
4
