Determination of specific heat and thermal conductivity of mushrooms (Pleurotus florida)

Shrivastava, Mukesh; Datta, Anindita

doi:10.1016/s0260-8774(98)00145-9

Cited by 33 publications

(39 citation statements)

References 2 publications

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“…(4) Changes in the heat capacities of the calorimeter and the capsule within the range of studied temperature were not significant. An experimental set-up was similar to the one used by previous researchers [7,10,11,14] . The apparatus consisted of cylindrical aluminum capsules for holding the samples with 15.2 mm diameter, 52.6 mm height and 2.1 mm wall thickness which were provided with a threaded lid to ensure no moisture was lost from the sample and no water entered into the capsule during the experiment, T-type thermocouples with a temperature indicator, 250 cm 3 capacity insulated vacuum thermoflasks and a hot air oven.…”

Section: Methodsmentioning

confidence: 99%

“…The system was assumed to be adiabatic. Therefore, the heat capacity of the calorimeter was determined by following equation [11,14] : The heat capacity of cylindrical aluminum test capsule was also determined experimentally. For this purpose the capsule at a known high temperature was added to the calorimeter that containing a known quantity of distilled water at a known low temperature (room temperature).…”

Section: Methodsmentioning

confidence: 99%

“…The system was assumed to be adiabatic. Therefore, the heat capacity of the capsule was given by equation (2) [11,14] :…”

Section: Methodsmentioning

confidence: 99%

“…Then the filled capsule was dropped into the calorimeter, which containing a known quantity of distilled water at a known low temperature and equilibrium temperature was recorded. The specific heat of berberis was calculated using the following heat balance equation [11,14] :…”

Section: Methodsmentioning

confidence: 99%

“…The thermal conductivity of the gram increased from 0.144 to 0.247 W/m°C with moisture and temperature increase in the ranges of 11.5-27.2% and 10-25°C, respectively [13] . The thermal conductivity of mushrooms was determined in the range of 0.2084-0.5309 W/m°C [14] . The thermal conductivity of cumin seed increased with the increase in temperature from -50 to 50°C and moisture content from 1.8 -20.5% (d.b) [8] .…”

Section: Introductionmentioning

confidence: 99%

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Specific Heat and Thermal Conductivity of Berberis Fruit (Berberis vulgaris)

Aghbashlo¹,

Kianmehr²,

Hassan-Beygi³

2008

American J. of Agricultural and Biological Sciences

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Abstract:Berberis fruit was known as a medicinal and ornamental plant in the world. It is used in medicine to cure the liver, neck and stomach cancer, blood purification and mouth scent. In order to design of equipments and facilities for the drying, preservation and processing of berberis, it is necessary to know about the specific heat and thermal conductivity. Therefore, the objectives of this study were to determine the specific heat and thermal conductivity of berberis as well as to develop mathematical models for estimation of them. The method of mixtures and hot wire as a heating source was used for measuring the specific heat and thermal conductivity of berberis fruit, respectively. The selected variables to simulate variations of berberis thermal properties were moisture content and temperature. The measurements were done at 50, 60 and 70ºC temperature levels and 19.3%, 38.5%, 55.4% and 74.3% (w.b) moisture content levels. The results show that the specific heat and thermal conductivity of berberis increased linearly from 1.9653 to 3.2811 kJ/kgºC and 0.1324 to 0.4898 W/m°C, respectively with increase in the experimental range of the variables. However, the effect of moisture content on increasing the specific heat and thermal conductivity is more than that of temperature. Regression equations were established which could be used to reasonably estimate the values of the specific heat and thermal conductivity as a function of specified moisture content and temperature.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…The system was assumed to be adiabatic. Therefore, the heat capacity of the capsule was given by equation (2) [11,14] :…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Specific Heat and Thermal Conductivity of Berberis Fruit (Berberis vulgaris)

Aghbashlo¹,

Kianmehr²,

Hassan-Beygi³

2008

American J. of Agricultural and Biological Sciences

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Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process

Golchin

Movahhed

Eshaghi

et al. 2020

Food Science & Nutrition

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Baking is a combined process in which several interconnected chemical, biochemical, and physical phenomena such as starch gelatinization and formation of porous structures occur. These changes affect the ultimate quality of the product such as taste. In this study, effects of guar gum (at 1% level) and baking temperature (at 190, 200, 210, 220, and 230°C) on crust temperature and weight loss of toast bread samples during 40 min exposure were investigated. According to the results, raising the oven's temperature from 190°C to 230°C will rise the crust's temperature of toast bread samples both in the control group (from 128.5°C to 190.2°C) and test group (from 120.18°C to 164.8°C), as well as the percentage of weight loss in toast bread samples both in the control group (from 35.11% to 47.23%) and test group (from 20.37% to 29.57%). We also worked with polynomial functions, exponential functions, fractional functions, Gaussian functions, and MATLAB to model the percentage of weight loss and an increase in the crust temperature of toast bread samples during the baking process. And ultimately, the correlation coefficients of the models were calculated and compared to analyze the results of predictor functions.

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