Latent Heat of Vaporization of Moisture from Red Chillies

Kaleemullah, S.; Kailappan, R.

doi:10.1081/jfp-200060232

Cited by 12 publications

(11 citation statements)

References 7 publications

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“…The input parameters are here only the temperature and initial and final moisture contents of the product. A similar equation was derived by Kaleemullah and Kailappan 2005. Prediction of enthalpy of product sample (without evaporation).…”

Section: Methodsmentioning

confidence: 85%

“…Using the procedure of Kaleemullah and Kailappan (2005) and calculating the total evaporation heat necessary for the evaporation of water from the mass m w of the product (changing the water content from x w1 to x w2 ), the relation (Table 3), is obtained. The procedure considers the change of the evaporation heat with the decrease of the water content, the respective equations are given in Table 2.…”

Section: Results and Discussion Heat Of Evaporationmentioning

confidence: 99%

“…The method for predicting the heat of evaporation was adopted from the paper by Kaleemullah and Kailappan (2005). Chen (2006) also specified this method as generally applicable to the prediction of sorption isosteric heat of water in different foods.…”

Section: Methodsmentioning

confidence: 99%

“…The evaporation heat can be regarded as the evaporation of pure water only to some lower level of the water content (humidity) e.g. Kaleemullah and Kailappan (2005). These authors dealt with the red pepper drying process and the prediction of sorption isotherms of that substance, Kaleemullah and Kailappan (2004).…”

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confidence: 99%

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Sorption and thermal properties of rice, potato starch, and oat flakes

Landfeld¹,

Houška²,

Hoke³

2008

Czech J. Food Sci.

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Landfeld A., Houška M., Hoke K. (2008): Sorption and thermal properties of rice, potato starch, and oat flakes. Czech J. Food Sci., 26: 413-420.A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. Water activity and enthalpy are presented as functions of temperature and humidity. Water activity was measured as a function of the moisture content and temperature in the desorption process that reproduces the real conditions existing during dry heat processing in the pilot rotating steriliser equipment. The heat of evaporation can be predicted from these data as a function of the moisture content of these products. DSC (differential scanning calorimetry) method was used for measuring the enthalpy of these products as a function of temperature during desorption of moist products starting from various levels of the moisture content. The total energy E c necessary for heating the product and evaporation of the given amount of water can be calculated.

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Section: Methodsmentioning

confidence: 85%

Section: Results and Discussion Heat Of Evaporationmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Sorption and thermal properties of rice, potato starch, and oat flakes

Landfeld¹,

Houška²,

Hoke³

2008

Czech J. Food Sci.

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“…The latent heat of vaporization model for rice is a critical factor for better understanding in postharvest process such as drying, storage, and distribution providing fundamentals for the system design and operation. Equilibrium moisture content models are functions of moisture content and temperature (Han et al, 2010;Kaleemullah and Kaliappan, 2005;Kuwairi and Maddox, 1984;Murata et al, 1988).…”

Section: Introductionmentioning

confidence: 99%

Latent Heat of Water Vapor of Rough Rice, Brown Rice, White Rice and Rice Husk

Lee

Kim

et al. 2011

Journal of Biosystems Engineering

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The latent heat of vaporization in rough rice, brown rice, white rice and rice hull was calculated by Clausius-Clapeyron equation, which does not require complex constraints as in Othmer method. Equilibrium relative humidity and ratio of the latent heat of vaporization with ln  and ln  were estimated with moisture contents ranging from 10% (d.b.) to 36% (d.b.) with 2% (d.b.) increment and temperatures ranging from 10℃ to 50℃ with 2.5℃ increment. An empirical equation for calculating the latent heat of vaporization in rice was developed as a function of moisture content and temperature. The equation agreed well with the calculated results. The ratio for latent heat of vaporization were the greatest for white rice while they were similar among rough rice, brown rice and rice hull.

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