A DETERMINATION OF SPECIFIC HEAT AND THERMAL CONDUCTIVITY OF POMEGRANATE COMPONENTS (ALAK VARIETY)

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KIANMEHR M.H.; HASSAN BEYGI S.R.; HASHEMI FARD DEHKORDI S.H.

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Journal: Iranian Journal of Biosystems Engineering Year:2011 | Volume:42 | Issue:2 Page(s): 175-181

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Title

A DETERMINATION OF SPECIFIC HEAT AND THERMAL CONDUCTIVITY OF POMEGRANATE COMPONENTS (ALAK VARIETY)

Author(s)

KIANMEHR M.H. | HASSAN BEYGI S.R. | HASHEMI FARD DEHKORDI S.H. | Issue Writer Certificate

Keywords

POMEGRANATEQ2

SPECIFIC HEATQ2

THERMAL CONDUCTIVITYQ3

HOT WIREQ3

Abstract

To design the equipment and facilities for preservation, storage and processing of POMEGRANATE, it is necessary to know the SPECIFIC HEAT and THERMAL CONDUCTIVITY of the fruit components. The SPECIFIC HEAT of exocarp, mesocarp and of seeds of POMEGRANATE were assessed at three moisture content levels (30, 50 and 76% for seed and mesocarp; 15, 35 and 52% for exocarp) and at four temperature levels (3, 8, 13 and 18oC). Also, the THERMAL CONDUCTIVITY of the components were measured at three moisture content levels (25, 50 and 73% for seed, 20, 40 and 60% for mesocarp and 15, 35 and 52% for exocarp) as well as at three temperature levels (5, 13 and 18oC). The mixture method was employed for measuring the SPECIFIC HEAT. The THERMAL CONDUCTIVITY of the exocarp and mesocarp were determined through prob and HOT WIRE methods, respectively. The SPECIFIC HEAT of the components were increased linearly from 1.127 to 2.789 kJ/kgoC for seed, 0.931 to 3.066 kJ/kgoC for mesocarp and 1.516 to 3.411 kJ/kgoC for exocarp with an increasing trend in moisture content and in temperature. Also, the thermal conductivities of the components increased from 0.15 to 0.42 W/moC for seed, 0.15 to 0.41 W/moC for mesocarp and 0.13 to 0.37 W/moC for exocrap with increase in the experimental range of the variables. The SPECIFIC HEAT and THERMAL CONDUCTIVITY of the components were significantly affected by the moisture content and temperature. The SPECIFIC HEAT and THERMAL CONDUCTIVITY of the POMEGRANATE components were estimated as a function of temperature and moisture content using regression models of high coefficients of determination (R2).

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APA: Copy

KIANMEHR, M.H., HASSAN BEYGI, S.R., & HASHEMI FARD DEHKORDI, S.H.. (2011). A DETERMINATION OF SPECIFIC HEAT AND THERMAL CONDUCTIVITY OF POMEGRANATE COMPONENTS (ALAK VARIETY). IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 42(2), 175-181. SID. https://sid.ir/paper/144356/en

Vancouver: Copy

KIANMEHR M.H., HASSAN BEYGI S.R., HASHEMI FARD DEHKORDI S.H.. A DETERMINATION OF SPECIFIC HEAT AND THERMAL CONDUCTIVITY OF POMEGRANATE COMPONENTS (ALAK VARIETY). IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2011;42(2):175-181. Available from: https://sid.ir/paper/144356/en

IEEE: Copy

M.H. KIANMEHR, S.R. HASSAN BEYGI, and S.H. HASHEMI FARD DEHKORDI, “A DETERMINATION OF SPECIFIC HEAT AND THERMAL CONDUCTIVITY OF POMEGRANATE COMPONENTS (ALAK VARIETY),” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 42, no. 2, pp. 175–181, 2011, [Online]. Available: https://sid.ir/paper/144356/en

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