Thermal properties of cryo-ground powder of black pepper (Panniyur 1)
2013
T J Zachariah, P Barnwal, K K Singh, R Kumar,
The thermal properties of black pepper powder, namely specific heat, thermal conductivity and thermal diffusivity were investigated. The specific heat increased from 225.68 to 4479.53 J kg-1 K-1 with increase in temperature from -150 to 100°C and moisture content from 3.3% to 18.2% dry basis and it showed a second order polynomial relationship with temperature and moisture content. The thermal conductivity increased non-linearly from 0.1161 to 0.1844 W m-1 K-1 with increase in moisture content from 3.3% to 18.2% dry basis at 30oC. The thermal diffusivity increased non-linearly from 10.86 × 10-6 to 17.36 × 10-6 m2 s-1 with increase in moisture content from 3.3% to 18.2% dry basis at 30°C. The thermal conductivity and thermal diffusivity showed quadratic relationships with moisture content. The specific heat was affected significantly with moisture content and temperature (P<0.01). The thermal conductivity and thermal diffusivity were affected significantly by moisture content.
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Эту запись предоставил Indian Society for Spices
