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Effective thermal diffusivity of perishable produce as a function of temperature by transient method

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Title Effective thermal diffusivity of perishable produce as a function of temperature by transient method
 
Creator Singhal, D K
Singh, Usha
Singh, A K
 
Subject Effective thermal diffusivity
Transient technique
Vegetables
Fruits
Temperature
 
Description 862-865
Effective thermal diffusivity of vegetables/fruits has been determined in the temperature range 0 – 45ºC. The thermal diffusivity is measured by a transient technique using temperature probes (thermocouples) inserted in the sample at a distance of 2 mm. One dimensional transient temperature distributions T(r, t) generated in the sample are measured at different positions at discrete times. An ADAM data acquisition module is used to simultaneously read and store the temperature after every one second interval with a precision of 0.001ºC by GeniDaq software. The cubic spline interpolation technique is used to calculate effective thermal diffusivity. The temperature dependent thermal diffusivity has been determined for Cucumis sativus (L), Luffa acutangula (L.), Lagenaria siceraria (L.), Malus domestica (L.) and
Musa acuminate (L.). The effective thermal diffusivity increases continuously with temperature.
 
Date 2009-02-10T06:48:30Z
2009-02-10T06:48:30Z
2008-12
 
Type Article
 
Identifier 0019-5596
http://hdl.handle.net/123456789/3040
 
Language en_US
 
Publisher CSIR
 
Source IJPAP Vol.46(12) [December 2008]