Thermal properties of coriander and anise seeds

Issue Date

12-2008

Abstract

Some thermal properties of coriander and anise seeds were evaluated as functions of moisturecontent. Specific heat was determined using the method of mixtures. Thermal conductivity was mea-sured by the transient technique using the line heat source method assembled in a thermal conductiv-ity probe. Empirical equations relating moisture content to thermal properties were derived. Specificheat, thermal conductivity and thermal diffusivity of coriander seed were found to be between 1.84 and3.26 kJ kg-1K-1, 0.107 and 0.142 W m-1K-1, 1.692 x 10-7 and 1.310 x 10-7 m2 s-1 in the moisture contentrange of 8.25–37.60% (d. b.), respectively. Specific heat, thermal conductivity and thermal diffusivity ofanise seed were found to be between 1.84 and 3.26 kJ kg-1K-1, 0.135 and 0.162 W m-1K-1, 1.872 x 10-7 and1.200 x 10-7 m2 s-1 in the moisture content range of 10.40–56.00% (d.b.), respectively. Specific heats andthermal conductivities of coriander and anise seeds increased with an increase in moisture content,while their thermal diffusivities decreased with increased moisture content.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

91

Issue

3

Page

401-407

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

graphs, tables, references

Language

English

Subject

anise seed, coriander seed, specific heat, thermal conductivity, thermal diffusivity

En – AGROVOC descriptors

PIMPINELLA ANISUM; ANISE; CORIANDRUM SATIVUM; CORIANDER; SPECIFIC HEAT; THERMAL CONDUCTIVITY; DIFFUSION; THERMODYNAMIC EQUILIBRIUM; THERMAL PROPERTIES; MOISTURE CONTENT

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