Moisture content modelling of thermal properties of persimmon (cv. ‘Kaki’) 

DOI:10.17221/3/2016-RAECitation:Akbari S., Chayjan R.A. (2017): Moisture content modelling of thermal properties of persimmon (cv. ‘Kaki’) . Res. Agr. Eng., 63: 71-78.
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Persimmon is one of the tasty and sweet fruits with short shelf life. Thermal conductivity, thermal diffusivity and specific heat are necessary for storage, drying, packaging and designing of distillation machines. In this research, thermal conductivity and thermal diffusivity of persimmon were calculated using the line-heat source probe and Dickerson method. The experiments were conducted at four temperature levels of 40, 50, 60 and 70°C, and four moisture content levels of 37.77, 56.49, 70.47 and 88.42 (%, w.b). Results showed that the thermal conductivity of persimmon was improved by increasing temperature and moisture content of the samples. The effects of moisture content and temperature on thermal properties were highly significant. Regression equations were established which can be used to estimate thermal property values at different moisture content levels.

References:
Aghbashlo Mortaza, Kianmehr Mohammad Hossein, Hassan-Bey Seyed Reza (2008): Specific Heat and Thermal Conductivity of Berberis Fruit (Berberis vulgaris). American Journal of Agricultural and Biological Sciences, 3, 330-336 doi:10.3844/ajabssp.2008.330.336
 
AOAC. (2000): Official methods of analysis of the AOAC. Association of Official Analysis Chemists. Washington DC, USA.
 
Aviara N.A, Haque M.A (2001): Moisture dependence of thermal properties of sheanut kernel. Journal of Food Engineering, 47, 109-113 doi:10.1016/S0260-8774(00)00105-9
 
Bart-Plange A., Addo A., Amponsah S.K., Ampah J. (2012a): Effect of moisture, bulk density and temperature on thermal conductivity of ground cocoa beans and ground sheanut kernels. Global Journal of Science Frontier Research Agriculture and Veterinary Sciences, 12: 1–5.
 
Bart-Plange A., Addo A., Ofori H., Asare V. (2012b): Thermal properties of Gros Michel banana grown in Ghana. ARPN Journal of Engineering and Applied Sciences, 7: 478–484.
 
Cao Y., Li G., Zhang Z., Chen L., Li Y., Zhang T. (2010): The specific heat of wheat. Academy of State Administration of Grain, 425: 243–249.
 
Gavrila L., Finaru A., Istrati L., Simion A.I. (2005): Influence of temperature, fat and water content on the thermal conductivity of some dairy products. Agroalimentary Processes and Technologies, 11: 205–210.
 
Hazbavi E., Minaei S. (2010): Making and investigation quality properties of driedpersimmon slice. Journal of Food Science and Technology, 7: 65–72.
 
Hobani A.L., Al-Askar S.R. (2000): Effective thermal properties of dates. Research Bulletin, 92: 5–20.
 
Hobani A.l., Tolba M.H. (1995): Balk thermal conductivity and diffusivity of barley. Agricultural Engineering Research, 53: 5–17.
 
Kara M., Ozturk I., Bastaban S., Kalkan F. (2011): Thermal conductivity of safflower (Carthamus tinctorius L.) seeds. Spanish Journal of Agricultural Research, 9, 687- doi:10.5424/sjar/20110903-311-10
 
Liu H.F., Zhang J.G., Guo L.P. (2007): Study on technology of storage and fresh-keeping of ‘Mopan’ persimmon. Tianjin Science and Technology in Agriculture and Forestry, 15: 1–23.
 
Mohsenin N.N. (1980): Thermal Properties of Foods and Agricultural Materials. 1st Ed. NewYork, Gordon and Breach.
 
Muramatsu Y., Tagawa A., Kasai T., Takeya K., Fukushima M. (2006): Prediction of thermal conductivity of kernels and packed bed of brown rice. Journal of the Japanese Society of Agricultural Machinery, 64: 70–76.
 
Nalaini S. (2005): Heat and mass transfer during cooking of chickpea – measurements and computational simulation. [M.S. Thesis.], University of Saskatchewan.
 
Opoku A., Tabil L.G., Crerar B., Shaw M.D. (2006): Thermal conductivity and thermal diffusivity of timothy hay. Canadian Biosystem Engineering, 48: 31–37.
 
Perussello Camila Augusto, Mariani Viviana Cocco, Mendes Luciano A (2010): Development of a Linear Heat Source Probe and Determination of Banana Thermal Conductivity. International Journal of Food Engineering, 6, - doi:10.2202/1556-3758.1738
 
Rahman S. (1995): Thermal conductivity of foods. Food Properties Handbook. CRC Press, Boca Raton: 275–335.
 
Rao M.A., Rizvi S.S.H., Datta A.K. (2005): Engineering properties of Foods. Taylor & Francis Group.
 
G. A. Reidy and A. L. Rippen (1971): Methods for Determining Thermal Conductivity in Foods. Transactions of the ASAE, 14, 0248-0254 doi:10.13031/2013.38269
 
Samimi Akhijahani H., Khodaei J. (2013): Investigation of specific heat and thermal conductivity of rasa grape (Vitis vinifera L.) As a function of moisture content. World Applied Sciences Journal, 22: 939–947.
 
Zewdu A.D., Solomon W.K. (2007): Moisture-Dependent Physical Properties of Tef Seed. Biosystems Engineering, 96, 57-63 doi:10.1016/j.biosystemseng.2006.09.008
 
Aghbashlo Mortaza, Kianmehr Mohammad Hossein, Hassan-Bey Seyed Reza (2008): Specific Heat and Thermal Conductivity of Berberis Fruit (Berberis vulgaris). American Journal of Agricultural and Biological Sciences, 3, 330-336 doi:10.3844/ajabssp.2008.330.336
 
AOAC. (2000): Official methods of analysis of the AOAC. Association of Official Analysis Chemists. Washington DC, USA.
 
Aviara N.A, Haque M.A (2001): Moisture dependence of thermal properties of sheanut kernel. Journal of Food Engineering, 47, 109-113 doi:10.1016/S0260-8774(00)00105-9
 
Bart-Plange A., Addo A., Amponsah S.K., Ampah J. (2012a): Effect of moisture, bulk density and temperature on thermal conductivity of ground cocoa beans and ground sheanut kernels. Global Journal of Science Frontier Research Agriculture and Veterinary Sciences, 12: 1–5.
 
Bart-Plange A., Addo A., Ofori H., Asare V. (2012b): Thermal properties of Gros Michel banana grown in Ghana. ARPN Journal of Engineering and Applied Sciences, 7: 478–484.
 
Cao Y., Li G., Zhang Z., Chen L., Li Y., Zhang T. (2010): The specific heat of wheat. Academy of State Administration of Grain, 425: 243–249.
 
Gavrila L., Finaru A., Istrati L., Simion A.I. (2005): Influence of temperature, fat and water content on the thermal conductivity of some dairy products. Agroalimentary Processes and Technologies, 11: 205–210.
 
Hazbavi E., Minaei S. (2010): Making and investigation quality properties of driedpersimmon slice. Journal of Food Science and Technology, 7: 65–72.
 
Hobani A.L., Al-Askar S.R. (2000): Effective thermal properties of dates. Research Bulletin, 92: 5–20.
 
Hobani A.l., Tolba M.H. (1995): Balk thermal conductivity and diffusivity of barley. Agricultural Engineering Research, 53: 5–17.
 
Kara M., Ozturk I., Bastaban S., Kalkan F. (2011): Thermal conductivity of safflower (Carthamus tinctorius L.) seeds. Spanish Journal of Agricultural Research, 9, 687- doi:10.5424/sjar/20110903-311-10
 
Liu H.F., Zhang J.G., Guo L.P. (2007): Study on technology of storage and fresh-keeping of ‘Mopan’ persimmon. Tianjin Science and Technology in Agriculture and Forestry, 15: 1–23.
 
Mohsenin N.N. (1980): Thermal Properties of Foods and Agricultural Materials. 1st Ed. NewYork, Gordon and Breach.
 
Muramatsu Y., Tagawa A., Kasai T., Takeya K., Fukushima M. (2006): Prediction of thermal conductivity of kernels and packed bed of brown rice. Journal of the Japanese Society of Agricultural Machinery, 64: 70–76.
 
Nalaini S. (2005): Heat and mass transfer during cooking of chickpea – measurements and computational simulation. [M.S. Thesis.], University of Saskatchewan.
 
Opoku A., Tabil L.G., Crerar B., Shaw M.D. (2006): Thermal conductivity and thermal diffusivity of timothy hay. Canadian Biosystem Engineering, 48: 31–37.
 
Perussello Camila Augusto, Mariani Viviana Cocco, Mendes Luciano A (2010): Development of a Linear Heat Source Probe and Determination of Banana Thermal Conductivity. International Journal of Food Engineering, 6, - doi:10.2202/1556-3758.1738
 
Rahman S. (1995): Thermal conductivity of foods. Food Properties Handbook. CRC Press, Boca Raton: 275–335.
 
Rao M.A., Rizvi S.S.H., Datta A.K. (2005): Engineering properties of Foods. Taylor & Francis Group.
 
G. A. Reidy and A. L. Rippen (1971): Methods for Determining Thermal Conductivity in Foods. Transactions of the ASAE, 14, 0248-0254 doi:10.13031/2013.38269
 
Samimi Akhijahani H., Khodaei J. (2013): Investigation of specific heat and thermal conductivity of rasa grape (Vitis vinifera L.) As a function of moisture content. World Applied Sciences Journal, 22: 939–947.
 
Zewdu A.D., Solomon W.K. (2007): Moisture-Dependent Physical Properties of Tef Seed. Biosystems Engineering, 96, 57-63 doi:10.1016/j.biosystemseng.2006.09.008
 
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