Some thermal properties of ginger
1999
Del Mundo, P.G.
The specific heat of ginger was determined using the method of mixtures at different moisture levels. The method consisted of determining the temperature change of toluene contained in a calorimeter (thermos bottle) when a known quantity of test material is mixed at a known temperature. The specific heat data appeared to be linearly dependent on the moisture content based on regression analysis. Specific heat varied from 2.09 to 1.73 kJ/kgK at moisture contents from 89 percent MC (fresh sample) to 45 percent MC. A modified Fitch apparatus was constructed to measure the thermal conductivity of ginger. It consisted of a constant temperature vacuum flash, a copper plug and copper rod assembly. The sample was sandwiched between the copper plug and copper rod and the temperature history of the sample was recorded as heat was transferred from the copper plug assembly of the product. The thermal conductivity of ginger increased with the increase in moisture content and varied from 0.127 to 0.18 W/m-K. Thermal conductivity data were correlated with moisture content by linear and non-linear equation
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