ICAR Research Data Repository for Knowledge Management
Thermal properties of cryo-ground powder of black pepper (Panniyur 1)
DSpice at Indian Institute of Spices Research
View Archive Info| Field | Value | |
| Creator |
BARNWAL, P
SINGH, K K KUMAR, R ZACHARIAH, JOHN T |
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| Date |
2014-08-05T05:24:57Z
2014-08-05T05:24:57Z 2013 |
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| Identifier |
Journal of Spices and Aromatic Crops 22 (2) : 148–153 (2013)
0971-3328 http://hdl.handle.net/123456789/1159 |
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| Description |
The thermal properties of black pepper powder, namely specific heat, thermal conductivity and thermal diffusivity were investigated. The specific heat increased from 225.68 to 4479.53 J kg-1 K-1 with increase in temperature from -150 to 100°C and moisture content from 3.3% to 18.2% dry basis and it showed a second order polynomial relationship with temperature and moisture content. The thermal conductivity increased non-linearly from 0.1161 to 0.1844 W m-1 K-1 with increase in moisture content from 3.3% to 18.2% dry basis at 30oC. The thermal diffusivity increased non-linearly from 10.86 × 10-6 to 17.36 × 10-6 m2 s-1 with increase in moisture content from 3.3% to 18.2% dry basis at 30°C. The thermal conductivity and thermal diffusivity showed quadratic relationships with moisture content. The specific heat was affected significantly with moisture content and temperature (P
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| Format |
253226 bytes
application/pdf |
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| Language |
en
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| Publisher |
Indian Society for Spices
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| Subject |
black pepper powder
specific heat thermal conductivity thermal diffusivity |
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| Title |
Thermal properties of cryo-ground powder of black pepper (Panniyur 1)
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| Type |
Article
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