scholarly journals Effect of Frying Temperature and Time on Thermophysical Properties and Quality Attributes of Deep-Fat Fried Plantain (Dodo)

2021 ◽  
pp. 1-6
Author(s):  
J. A. Adeyanju ◽  
B. E. Alabi ◽  
A. O. Abioye ◽  
A. A. Adekunle ◽  
A. A. Oloyede
Keyword(s):  
Thermal Conductivity ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Product Quality ◽  
Thermophysical Properties ◽  
Quality Attributes ◽  
Processing Conditions ◽  
Frying Temperature ◽  
Acceptable Quality

This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time intervals (120-240 sec). The thermophysical properties determined include specific heat, thermal conductivity, thermal diffusivity and density. The product quality attributes were moisture content, oil content and colour. The specific heat, thermal conductivity, thermal diffusivity and density of the deep-fat fried plantain ranged from 2.68 to 2.33 kJ/kgK, 0.37 to 0.33 W/mK, 1.12 to 1.36 x10-7 m2/s and 1049.50 to 1257.00 kg/m3, respectively. The quality attributes of dodo varied from 0.24 to 0.65 abs, 30.37 to 43.40% and 9.96 to 14.25% for colour, It was observed that the specific heat, thermal conductivity, thermal diffusivity and moisture content of the deep-fat fried plantain were significantly reduced as frying temperature and time increased. The colour and fat content of dodo were found to increase with increased temperature and time of frying. Outcome of the study resulted in the development of dodo with high acceptable quality characteristics. Therefore, generated data will be useful in choice of processing conditions for plantain and development of fryer.

scholarly journals Applying the EDPS Method to the Research into Thermophysical Properties of Solid Wood of Coniferous Trees

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Ľuboš Krišťák ◽  
Rastislav Igaz ◽  
Ivan Ružiak
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Thermophysical Properties ◽  
Solid Wood ◽  
Plane Source ◽  
Coniferous Trees ◽  
Extended Dynamic ◽  
Dynamic Plane

The results of using the EDPS (extended dynamic plane source) method to determine thermophysical properties of solid wood of coniferous trees growing in Slovakia with 0% and 12% equilibrium moisture content are presented in the paper. Solid wood of two different tree species: Norway spruce (Picea abies L.) and Scots pine (Pinus sylvestris L.) was used in the research. The research was carried out independently in three anatomical planes. Coefficients of thermal conductivity, thermal diffusivity, and specific heat capacity were determined following the research. Comparing the research results to the values determined by other authors and already published models to calculate individual parameters, the fact that the data gathered using the EDPS method can be accepted in case of all studied thermophysical properties can be stated.

scholarly journals Effect of moisture content on the thermal properties of Horse-Eye Bean seeds relevant to its processing

2020 ◽  
Vol 45 (4) ◽  
pp. 71-80
Author(s):  
Ide Ejike ◽  
Ike Oluka ◽  
Eze Chukwuka
Keyword(s):  
Thermal Conductivity ◽  
Regression Analysis ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Bulk Density ◽  
Food Processing ◽  
Positive Relationship ◽  
Measured Specific Heat

The specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean (Mucuna sloanei) were determined as a function of moisture content using the method reported by A.O.A.C (2000). The sample varieties used were the Big Sized and the Small Sized Horse-Eye bean. The specific heat and the thermal conductivity were measured using a Bomb Calorimeter. The thermal diffusivity was calculated from the measured specific heat, thermal conductivity and bulk density of the samples. Within the moisture range of 10.5% to 16.87% (b.b), the specific heat, thermal conductivity and thermal diffusivity varied with the moisture content. Results showed that the specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean seeds ranged from 116.76 to 203.29 kJ/kgK; 21.07 to 32.23 W/moC; and 3.12 x 10-7 to 9.19 x 10-7 m 2 /s, for the Big Sized varieties, and 112.06 to 194.61 kJ/kgK; 19.85 to 24.08 W/moC; and 3.05 x 10-7 to 6.71 x 10-7 m 2 /s, for the Small Sized varieties as the moisture content increases from 10.5% to 16.87%. Regression analysis were also carried out on the thermal properties of the Horse-Eye bean varieties and moisture content, and there was positive relationship between the parameters. There were significant effects of moisture content (p < 0.05) on all the parameters conducted. The findings and the data generated will create an impact in the food processing industries for Horse-Eye bean.

Thermophysical Properties of Germanium for Thermal Analysis of Growth from the Melt

1981 ◽  
Vol 9 ◽  
Author(s):  
Roger K. Crouch ◽  
A. L. Fripp ◽  
W. J. Debnam ◽  
R. E. Taylor ◽  
H. Groot
Keyword(s):  
Thermal Conductivity ◽  
Thermal Analysis ◽  
Thermal Diffusivity ◽  
Specific Heat ◽  
Thermophysical Properties ◽  
Room Temperature ◽  
Bridgman Method ◽  
The Other ◽  
Temperature Range ◽  
Diffusivity Measurements

ABSTRACTThe thermal diffusivity of Ge has been measured over a temperature range from 300° C to 1010° C which includes values for the melt. Specific heat has been measured from room temperature to 727° C. Thermal conductivity has been calculated over the same temperature range as the diffusivity measurements. These data are reported along with the best values from the literature for the other parameters which are required to calculate the temperature and convective fields for the growth of germanium by the Bridgman method. These parameters include the specific heat, the viscosity, the emissivity, and the density as a function of temperature.

scholarly journals Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds

2021 ◽  
Vol 7 (2) ◽  
Author(s):  
Elisa Santana Cunha ◽  
Geovana Pires Araújo Lima ◽  
Jorge Henrique Oliveira Sales ◽  
Elizama Aguiar de Oliveira
Keyword(s):  
Thermal Conductivity ◽  
Activation Energy ◽  
Thermal Diffusivity ◽  
Specific Heat ◽  
Thermophysical Properties ◽  
Effective Diffusivity ◽  
Theobroma Grandiflorum

In comparison to cocoa, little has been reported on the drying of cupuassu almonds that can be used to produce cupulate, a chocolate type product. Thus, in this study thermophysical properties of cupuassu dry almonds (moisture = 9.68 % d.b.) were determined as: thermal conductivity (k) of 0.14 kW/(m.K), specific heat (cp) of 2.86 kJ/(kg.K), thermal diffusivity (?) of 4.8·10-5 m²/s, effective diffusivity (Deff) of 9.94·10-10 - 6.29·10-10 m²/s and activation energy (Ea) of 14.90 kJ/mol. These results showed a similarity of values between cupuassu and cocoa and allows to perform more specific studies for the development of dryers for the cupuassu almonds.

Thermal Properties Measurement of Particulate Fouling Samples of Air-Cooled Heat Exchangers Using Laser Flash Method

2020 ◽  
Author(s):  
Arjun Sharma ◽  
M. D. Islam ◽  
Ebrahim Al Hajri
Keyword(s):  
Thermal Conductivity ◽  
Thermal Diffusivity ◽  
Middle East ◽  
Specific Heat ◽  
Thermophysical Properties ◽  
Heat Exchangers ◽  
Laser Flash ◽  
Flash Method ◽  
Particulate Fouling ◽  
Major Factors

Abstract Fouling is one of the major factors that drastically affects heat exchanger performance. Especially in Middle East where most of the heat exchangers are air cooled due to scarcity of water. As these heat exchangers are placed in a harsh climate, they are at high risk of low performance due to dusty/sticky particulate fouling. In order to identify possible active/passive methods to control or ideally eliminate particulate fouling, it is desirable to know exact thermophysical properties of such particulate fouling. This study presents thermophysical property characterization of selected fouling samples from eight different fin fan heat exchangers installed in an oil & gas facility in the Middle East. Laser flash Analysis (LFA) method is a well-known technique for measurement of the thermophysical properties: thermal diffusivity, specific heat and thermal conductivity of materials. A new technique was developed to prepare powder particulate fouling samples to make them as disc shaped samples while maintaining the range of ± 12 mm diameter and ± 2 mm thickness. The LFA measurements was conducted using LFA 447 Nano Flash Netzsch over the temperature range from 25 °C to 125°C. The thermal diffusivity was measured with an accuracy of ± 3% and the specific heat capacity with an accuracy of ± 5%. As the thermal conductivity is a product of these two measured values, is calculated with an accuracy of ± 5.8% and the measurement repeatability was within 2%.

Thermophysical Characterization of Genipap Pulp

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
Normane Mirele Chaves da Silva ◽  
Renata Cristina Ferreira Bonomo ◽  
Luciano Brito Rodrigues ◽  
Modesto Antonio Chaves ◽  
Rafael da Costa Ihéu Fontan ◽  
...  
Keyword(s):  
Experimental Data ◽  
Thermal Conductivity ◽  
Thermal Diffusivity ◽  
Specific Heat ◽  
Water Content ◽  
Thermophysical Properties ◽  
Empirical Models ◽  
Influence Of Temperature ◽  
Thermophysical Characterization

The influence of temperature and water content on thermophysical properties (density, thermal diffusivity, thermal conductivity and specific heat) of genipap (Genipa americana, L) pulp at medium maturity were studied. The thermophysical properties were determined at concentrations between 6.0% m/m and 24.0% m/m of water content and temperatures range of 5 to 80°C. The density decreased with increase in temperature and water content, while the thermal diffusivity and conductivity increased as temperature and water content increased. The specific heat decreased with the moisture content. Empirical models were fitted to the experimental data for each property and the accuracy of those models was checked.

scholarly journals Thermal properties of soursop seeds and kernels

2017 ◽  
Vol 63 (No. 2) ◽  
pp. 79-85 ◽  
Author(s):  
Tunji Oloyede Christopher ◽  
Bukola Akande Fatai ◽  
Olaniyi Oriola Kazeem ◽  
Oluwatoyin Oniya Oluwole
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Oil Recovery ◽  
Thermal Analyser ◽  
Selection Of

The thermal properties of soursop seeds and kernels were determined as a function of moisture content, ranged from 8.0 to 32.5% (d.b.). Three primary thermal properties: specific heat capacity, thermal conductivity and thermal diffusivity were determined using Dual-Needle SH-1 sensors in KD2-PRO thermal analyser. The obtained results shown that specific heat capacity of seeds and kernels increased linearly from 768 to 2,131 J/kg/K and from 1,137 to 1,438 J/kg/K, respectively. Seed thermal conductivity increased linearly from 0.075 to 0.550 W/m/K while it increased polynomially from 0.153 to 0.245 W/m/K for kernel. Thermal diffusivity of both seeds and kernels increased linearly from 0.119 to 0.262 m<sup>2</sup>/s and 0.120 to 0.256 m<sup>2</sup>/s, respectively. Analysis of variance results showed that the moisture content has a significant effect on thermal properties (p ≤ 0.05). These values indicated the ability of the material to retain heat which enhances oil recovery and can be used in the design of machine and selection of suitable methods for their handling and processing.

Thermophysical Properties of AS4/3501-6 Carbon-Epoxy Composite

2013 ◽  
Author(s):  
Amber Vital ◽  
Bradley Doleman ◽  
Messiha Saad
Keyword(s):  
Thermal Conductivity ◽  
Composite Materials ◽  
Thermal Diffusivity ◽  
Specific Heat ◽  
Thermophysical Properties ◽  
Critical Role ◽  
Flash Method ◽  
Energy Storage Devices ◽  
Temperature Levels ◽  
American Society

As today’s technology continues to develop at a rate that was once unimaginable, the demand for new materials that will outperform traditional materials also increases dramatically. To meet these challenges, monolithic materials are being combined to develop new unique materials called composites. Thermophysical properties of composite materials such as thermal conductivity, diffusivity, specific heat, and thermal expansion are very important in engineering design process and analysis of aerospace vehicles as well as space systems. These properties are also important in power generation, transportation, and energy storage devices including fuel cells. Thermal conductivity is the property that determines the working temperature levels of a material and plays a critical role in the performance of materials in high temperature applications. This parameter is important in problems involving heat transfer and thermal structures. The objective of this paper is to develop a thermal properties database for the carbon-epoxy AS4/3501-6 composite. The AS4 carbon fiber used is a unidirectional continuous PAN based fiber, and the 3501-6 epoxy resin is amine cured and provides low shrinkage during the curing process while maintain resistance to chemicals and solvents. The thermophysical properties of the AS4 composite have been investigated using experimental methods. The flash method was used to measure the thermal diffusivity of the composite based on the American Society for Testing and Materials standard, ASTM E1461. In addition, the Differential Scanning Calorimeter was used in accordance with the ASTM E1269 standard to measure the specific heat. The measured thermal diffusivity, specific heat, and density were used to compute the thermal conductivity, thus adding to the currently insufficient database for composite materials and foams.

scholarly journals Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, Nigeria

2019 ◽  
Vol 65 (No. 2) ◽  
pp. 56-62
Author(s):  
Olugbenga Abiola Fakayode ◽  
Olayemi Olubunmi Ojoawo
Keyword(s):  
Experimental Data ◽  
Thermal Conductivity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Linear Regression ◽  
Moisture Content ◽  
Specific Heat ◽  
Regression Equations ◽  
Content Variation

The thermal properties of some selected vegetables in Akwa Ibom State, Nigeria were investigated. The specific heat, thermal conductivity and thermal diffusivity for the five selected vegetables (Afang, Nkong, Atama, Editan and Nton) were determined and the moisture content variation was investigated. The specific heat values ranged from 2,348–4,580 J·kg<sup>–1</sup>·K<sup>–1</sup>, while the thermal conductivity values ranged from 0.00368–0.489 and the thermal diffusivity values ranged from 1.03 × 10<sup>–7</sup>–1.99 × 10<sup>–7</sup> m<sup>2</sup>·s<sup>–1</sup>. Nton had the highest specific heat and thermal conductivity, while Editan had the highest diffusivity. An increase in the moisture content increased the specific heat, thermal conductivity and diffusivity of the vegetables and the relationships were found to be linear. Regression equations for the thermal properties were established as a function of the product’s moisture content with the experimental data from this study. The thermal properties of the vegetables varied linearly with the moisture content and there were significant differences in the thermal properties of the selected vegetables.

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