Record Details

Determination of thermal properties of cryo- ground cinnamon powder

DSpice at Indian Institute of Spices Research

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Field Value
 
Creator BARNWAL, P
SINGH, K K
MOHITE, A
SHARMA, A
ZACHARIAH, JOHN T
 
Date 2014-08-05T06:34:46Z
2014-08-05T06:34:46Z
2014
 
Identifier Journal of Spices and Aromatic Crops 23 (2) : 262–267 (2014)
0971-3328
http://hdl.handle.net/123456789/1161
 
Description In this study, thermal properties, viz., specific heat, thermal conductivity and thermal diffusivity, of cryo- ground cinnamon powder (var. Navasree) were investigated. Cinnamon samples were
ground using a cryogenic grinder at low temperature (generally below -50°C) using liquid nitrogen (LN2), having a grinder speed of 12000 rpm and 1 kg h-1 feed rate. The specific heat varied from 46.60-58.04 kJ kg-1°C within the temperature and moisture ranges of -100 - 100°C and 6.4-19.0% dry basis, respectively. Thermal conductivity and thermal diffusivity varied from 0.055
to 0.884 W m-1°C and 0.35 × 10-8 - 7.23 × 10-8 m2 s-1, respectively in the temperature and moisture ranges of -40-60°C and 6.4-19.0% db. The specific heat, thermal conductivity and thermal diffusivity
showed quadratic relationships with temperature and moisture content and were significantly affected by moisture and temperature at 5% level of significance.
 
Format 589359 bytes
application/pdf
 
Language en
 
Publisher Indian Society for Spices
 
Subject cinnamon
cryogenic grinding
specific heat
thermal diffusivity
 
Title Determination of thermal properties of cryo- ground cinnamon powder
 
Type Article