Moisture dependent thermal properties of peanut pods, kernels, and shells

Bitra, Venkata S.P.; Banu, S.K. Haseena; Ramakrishna, P. A.; Narender, G.; Womac, A. R.

doi:10.1016/j.biosystemseng.2010.05.016

Cited by 32 publications

(33 citation statements)

References 21 publications

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“…The knowledge of the thermal properties of agricultural products is necessary for the design of a new operation unit or for the analysis of processes such as drying and storage, as well as the prediction and control of many changes food undergoes during thermal and preservation processes. Similar studies show that moisture content has considerable effect on the thermal properties of agricultural materials and food [5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 97%

“…Thus, tools were used to provide the values of thermal properties for agricultural materials, specific heat, thermal conductivity and bulk density. A mixing calorimeter was used to determine the specific heat of the mass of coffee fruits [5], [6] . The specific heat of the product is determined by the following equation [30]:…”

Section: Methodsmentioning

confidence: 99%

“…The mixing method is a versatile method used by various researchers to determine the specific heat of granular materials. The specific heat of agricultural products rises with increasing moisture content [6]. Singh (2001) [22] studied the specific heat of cumin seeds and found values for specific heat ranging from 1.330 to 3090 kJ kg -1 K -1 due to temperature increase, from -70 to 50°C, and the moisture content values ranging from 1.8 to 20.5 d.b.…”

Section: Introductionmentioning

confidence: 99%

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Thermal properties of Conilon coffee fruits

Casanova¹

2013

IOSRJEN

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Section: Introductionmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Thermal properties of Conilon coffee fruits

Casanova¹

2013

IOSRJEN

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“…La densidad de la acerola fue más alta que la reportada por otros autores; Demir et al (2003) reportaron una densidad promedio de avellanas de 848 kg m -3 para almendras tostadas, sin embargo en almendras fresca reporta una densidad de 1150.6 kg m -3 . Las propiedades termofísicas de frutos tropicales están correlacionados al porcentaje de humedad del producto (Razavi y Taghizadeh, 2007;Bitra et al, 2010). La literatura ha revelado que muy pocas investigaciones se han llevado a cabo en acerolas para determinar el calor específico, conductividad térmica y la difusividad térmica.…”

Section: Tabla 3 Propiedades Termofísicasunclassified

“…Freitas et al, (2006) y Mezadri et al, (2008) determinaron azucares totales, humedad y fibra con resultados muy parecidos (10.9) g, 86.5%, 0.82 g. Las propiedades termofísicas son parámetros importantes en la descripción de la transferencia de calor durante el calentamiento de alimentos sólidos, suscitando grandes ventajas en los costos energéticos, la calidad y la seguridad del alimento (Feyissa 2011;Hassan y Ramaswamy 2011). El calor específico Cp, difusividad térmica α y conductividad térmica k; son las propiedades termofísicas más importantes en el procesamiento de alimentos (Bitra et al, 2010;Feyissa, 2011). Estudios recientes han demostrado que la acerola presenta actividad antioxidante basada en su capacidad de secuestrar radicales libres (Berliner y Heinecke, 1996; siendo así adecuada para la prevención de enfermedades relacionadas con la edad, tales como hipertensión, El fruto presenta un período de vida corto después de ser recogido (2 a 3 días), a temperatura ambiente, en donde la maduración de la fruta consiste en una serie de complejas bioreacciones químicas como la hidrólisis del almidón, conversión de los cloroplastos en cromoplastos, transformación de la clorofila, la producción de carotenoides, antocianinas y compuestos fenólicos y la formación de compuestos volátiles.…”

Section: Introductionunclassified

Composición, Análisis Termofísico y Sensorial de Frutos Colombianos. Parte 2: Acerola (Malpighia emarginata L.)

Arrázola¹,

Alvis²,

Páez³

2014

Inf. tecnol.

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ResumenEl objetivo del trabajo fue estudiar los contenidos de humedad, carbohidratos y cenizas en acerolas (Malpighia emarginata L) en el departamento de Córdoba, así como analizar las propiedades termofísicas y sensoriales. Las propiedades termofísicas, como conductividad y difusividad térmica, calor específico y densidad, fueron determinadas en el fruto de acuerdo a la composición bromatológica de la acerola y comparándolas con el software DEPROTER. Los valores cenizas y humedad en frutos, no mostraron diferencias significativas en las regiones del alto y medio Sinú, los carbohidratos, presentaron diferencias significativas (p < 0.05) para las tres zonas en estudio. La difusividad y conductividad térmica, calor especifico y la densidad de las acerolas frescas fue de 1.4696x10 -7 m 2 S -1 , 0.5979 W m -1 C -1 , 3.9685 kJ kg -1 °C -1 y 1086.6077 kg m -3 , en lo sensorial los resultados muestran, un comportamiento del sabor semejante para las muestras, excepto en el sabor dulce, en donde la muestra proveniente del Sinú medio logró una diferencia en la intensidad de este atributo. Palabra clave: acerola, Propiedades Termofísicas, análisis sensorial Composition and Sensory Analysis Thermophysical Colombian Fruits. Part 2: Acerola (Malpighia emarginata L.) AbstractThe objective of this work is the moisture content, carbohydrate and ash in acerola (Malpighia emarginata L) in three regions of the department of Córdoba, and analyzation of the thermophysical and sensory properties. The thermophysical properties, such as conductivity, thermal diffusivity, specific heat and density were determined in the fruit according to the chemical composition and comparing acerola DEPROTER software. Ash and moisture values in fruits did not find significant differences in the regions of high and medium Sinu carbohydrates (p <0.05) in the three study areas. Diffusivity and thermal conductivity, specific heat and density of fresh acerola cherries was 1.4696x10 -7 m 2 S -1 , 0.5979 W m -1 C -1 , 3.9685 kJ kg -1 °C -1 and 1086.6077 kg m -3 , sensory as the results show similar behavior for sample flavors except sweet taste, which the sample from the Sinu achieved a difference in the intensity of these attributes.

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Thermophysical properties of dilute acid slurries of cassava bagasse as a function of biomass loading, acid concentration, and temperature

Polachini

Mulet

Cárcel

et al. 2020

Env Prog and Sustain Energy

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For suitable design of equipment and process optimization, the determination of thermophysical properties of the raw materials is necessary. Therefore, this work was aimed at determining and modeling the density, specific heat, thermal diffusivity, and thermal conductivity of acid slurries of cassava bagasse used during its conversion into bioethanol. Experimental measurements were carried out in slurries with different mass fractions of cassava bagasse (0.00 to 0.10) and phosphoric acid (0.00 to 0.10) at temperatures from 278.13 to 318.13 K. Results obtained show that density varied from 986.5 to 1,029.3 kg∙m−3, specific heat from 3,830.0 to 4,142.6 J∙kg−1∙K−1, thermal diffusivity from 0.9624 × 10−7 to 1.5249 × 10−7 m2∙s−1 and thermal conductivity from 0.3825 to 0.6212 W∙m−1∙K−1. While density increased with increasing solids and acid content at decreasing temperature, the thermal properties decreased at higher solids and acid content and increased when heating the slurries. The values were well‐fitted to polynomial models with good accuracy (R2 > 0.921 and MRE < 1.75%), allowing the application of the models to obtain reliable and ready‐to‐use data for cassava bagasse processing. Thus, the data reported in this study can be used for designing and managing momentum, heat and mass transfer processes for enhancing bioethanol production from cassava bagasse.

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Moisture dependent thermal properties of peanut pods, kernels, and shells

Cited by 32 publications

References 21 publications

Thermal properties of Conilon coffee fruits

Thermal properties of Conilon coffee fruits

Composición, Análisis Termofísico y Sensorial de Frutos Colombianos. Parte 2: Acerola (Malpighia emarginata L.)

Thermophysical properties of dilute acid slurries of cassava bagasse as a function of biomass loading, acid concentration, and temperature

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