Thermal properties of cumin seed
2000
Singh, K.K. | Goswami, T.K.
This paper describes the measurement of thermal properties, namely specific heat, thermal conductivity and thermal diffusivity of cumin seed. The specific heat increased from 1330 to 3090 J/kg K with increase in temperature from -70 degrees C to 50 degrees C and moisture content from 1.8% to 20.5% dry basis. The thermal conductivity increased from 0.046 to 0.223 W/m K with the increase in temperature from -50 degrees C to 50 degrees C and the moisture content from 1.8% to 20.5% dry basis. The thermal diffusivity increased from 6.53 x 10(-8) to 16.64 x 10(-8) m2/s with increase of temperature from -50 degrees C to 50 degrees C at the moisture content of 7.8% dry basis. At a temperature of 10 degrees C, the thermal diffusivity decreased from 14.72 x 10(-8) to 12.87 x 10(-8) m2/s, with an increase in moisture content from 1.8% to 11.1% dry basis, and thereafter increased to 13.96 x 10(-8) m2/s at 20.5% dry basis. The specific heat, thermal conductivity and thermal diffusivity displayed second order polynomial relationships with temperature and moisture content.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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