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

Abstract

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.

Berberis Plants—Drifting from Farm to Food Applications, Phytotherapy, and Phytopharmacology

“…Berberis species are mainly consumed fresh, dried and used in juice production [4]. The fruits are very popular, known as zereshk in Iran where they are commonly used for cooking and in jam production, thus, encouraging the production of fresh edible seedless barberries fruits reaching about 22,000 tons per annum [5]. The fruits are also processed into beverages, drinks, syrups, candy and other confectionary products which are popular Iran.…”

Effects of Moisture Content on Thermal Properties of Adobe Bricks as a Sustainable Building Material

“…where, T is temperature (C), t is time (s), ρ is thermal resistivity (C/W) and r is radial distance (m). The solution to Equation (1) is (Aghbashlo et al, 2008;Opoku et al, 2006):…”

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“…Moisture content and temperature levels are considered according to previous studies which were carried out for fruits with initial moisture content of more than 80% (w.b.) (Aghbashlo 2008). Bulk density is defined as mass per unit of volume of material.…”

“…The results of experiments indicated that the specific heat of barberry varied within the range of 1.9653 to 3.2911 kJ/kg °C. The variation range of thermal conductivity coefficient was 0.1324 to 0.4898 kJ/ kg °C (Aghbashlo et al 2008).…”