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An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.

The aim of the present work was to find out the most suitable method for thermal diffusivity measurement of peeled off fruits and vegetables. Three methods reported in the literature, have been examined. One of them is finite difference method, which needs temperature-time measurements at three equi...

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Main Authors: F.A., Ansari, Abbas, Kassim Ali, Bakar, Jamilah
Format: Article
Language:English
English
Published: WFL Publisher 2009
Online Access:http://psasir.upm.edu.my/id/eprint/13055/1/An%20optimized%20method%20for%20thermal%20diffusivity%20measurement%20of%20peeled%20off%20fruits%20and%20vegetables.pdf
http://psasir.upm.edu.my/id/eprint/13055/
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spelling my.upm.eprints.130552015-10-06T07:03:57Z http://psasir.upm.edu.my/id/eprint/13055/ An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables. F.A., Ansari Abbas, Kassim Ali Bakar, Jamilah The aim of the present work was to find out the most suitable method for thermal diffusivity measurement of peeled off fruits and vegetables. Three methods reported in the literature, have been examined. One of them is finite difference method, which needs temperature-time measurements at three equidistant locations in the food flesh. Another method is the well-known Riedel correlation, which determines thermal diffusivity of food item from its water content. The third method is based on the empirical correlation of the present author and his co-workers and reported earlier. Peeled off fresh potato, cucumber, apple and orange samples were exposed to chilled air blast cooling, and temperature-time records were made at five equidistant locations starting from center and at equal distances of 1/5th the distance between the center and the outer surface. Collected data was used to estimate thermal diffusivity values by the first and the third methods. The second method was also used to calculate thermal diffusivity from measured water content of the produce. After thorough investigations, it was concluded that the third method was most reliable when temperature records at the center were used. WFL Publisher 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13055/1/An%20optimized%20method%20for%20thermal%20diffusivity%20measurement%20of%20peeled%20off%20fruits%20and%20vegetables.pdf F.A., Ansari and Abbas, Kassim Ali and Bakar, Jamilah (2009) An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables. Journal of Food, Agriculture and Environment, 7 (1). pp. 5-8. ISSN 1459-0255 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The aim of the present work was to find out the most suitable method for thermal diffusivity measurement of peeled off fruits and vegetables. Three methods reported in the literature, have been examined. One of them is finite difference method, which needs temperature-time measurements at three equidistant locations in the food flesh. Another method is the well-known Riedel correlation, which determines thermal diffusivity of food item from its water content. The third method is based on the empirical correlation of the present author and his co-workers and reported earlier. Peeled off fresh potato, cucumber, apple and orange samples were exposed to chilled air blast cooling, and temperature-time records were made at five equidistant locations starting from center and at equal distances of 1/5th the distance between the center and the outer surface. Collected data was used to estimate thermal diffusivity values by the first and the third methods. The second method was also used to calculate thermal diffusivity from measured water content of the produce. After thorough investigations, it was concluded that the third method was most reliable when temperature records at the center were used.
format Article
author F.A., Ansari
Abbas, Kassim Ali
Bakar, Jamilah
spellingShingle F.A., Ansari
Abbas, Kassim Ali
Bakar, Jamilah
An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.
author_facet F.A., Ansari
Abbas, Kassim Ali
Bakar, Jamilah
author_sort F.A., Ansari
title An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.
title_short An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.
title_full An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.
title_fullStr An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.
title_full_unstemmed An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.
title_sort optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.
publisher WFL Publisher
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/13055/1/An%20optimized%20method%20for%20thermal%20diffusivity%20measurement%20of%20peeled%20off%20fruits%20and%20vegetables.pdf
http://psasir.upm.edu.my/id/eprint/13055/
_version_ 1643825215716720640
score 13.211869

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