Effect of moisture content and temperature on thermal behaviour of sesame seed
2014
Seyed-Hassan Miraei ASHTIANI | Bagher EMADI | Akbar SANAEI-MOGHADAM | Mohammad-Hossein AGHKHANI
The specific heat, thermal diffusivity and thermal conductivity of two varieties (white and brown) of sesame seeds were evaluated as a function of moisture content and temperature. The experiments were conducted in the temperature range of 25-70˚C and the moisture content range of 3.86-19.83% (dry basis) for white and 3.07-18.99% (dry basis) for brown varieties. The specific heat of white and brown sesame seeds ranged 1062-3058 and 906-2958 J/(kg·˚C), respectively. Thermal diffusivity and thermal conductivity values also increased with increasing either moisture content or temperature. Thermal diffusivity varied between 4.66×10-8 and 8.59×10-8 m2/s for white and 4.36×10-8-8.08×10-8 m2/s for brown varieties. Thermal conductivity ranged 0.031-0.149 and 0.023-0.135 W/(m·˚C) for white and brown varieties, respectively. Results showed that the moisture content and temperature had significant effects (p≤0.01) on the studied properties.
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