Moisture content modelling of thermal properties of persimmon (cv. 'Kaki')

Somaye Akbari and Reza Amiri Chayjan
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Somaye Akbari: Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

Research in Agricultural Engineering, 2017, vol. 63, issue 2, 71-78

Abstract: Persimmon is one of the tasty and sweet fruits with short shelf life. Thermal conductivity, thermal diffusivity and specific heat are necessary for storage, drying, packaging and designing of distillation machines. In this research, thermal conductivity and thermal diffusivity of persimmon were calculated using the line-heat source probe and Dickerson method. The experiments were conducted at four temperature levels of 40, 50, 60 and 70°C, and four moisture content levels of 37.77, 56.49, 70.47 and 88.42 (%, w.b). Results showed that the thermal conductivity of persimmon was improved by increasing temperature and moisture content of the samples. The effects of moisture content and temperature on thermal properties were highly significant. Regression equations were established which can be used to estimate thermal property values at different moisture content levels.

Keywords: thermal conductivity; thermal diffusivity; specific heat; line heat source (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlrae:v:63:y:2017:i:2:id:3-2016-rae

DOI: 10.17221/3/2016-RAE

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