Thermal properties of chillies

被引：0

作者：

Kaleenmullah, S ^{[1
]}

Kailappan, R

机构：

[1] Sv Agr Univ, Dept Agr Engn, Tirupati 517502, Andhra Pradesh, India

[2] Tamil Nadu Agr Univ, Coll Agr Engn, Coimbatore 641003, Tamil Nadu, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2004年 / 41卷 / 03期

关键词：

chillies; thermal conductivity; thermal diffusivity; thermal properties; specific heat;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of moisture content of chillies, on thermal conductivity, thermal diffusivity and specific heat in the moisture range of 329.44 - 10.24% (d.b) was studied. The thermal conductivity and specific heat of chillies decreased linearly from 0.4900 to 0.0878 W/m.K and 4172.02 to 1768.50 J/kg.K, respectively whereas the thermal diffusivity increased from 3.1693 x 10(-7) to 5.5136 x 10(-7) m(2)/s as the moisture content decreased from 329.44 to 10.24 %(d.b) at 25 degreesC.

引用

页码：259 / 263

页数：5

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