Design and fabrication of a device for measuring thermal diffusivity of food substances

Jamal, Parveen and Muhida, Riza and Raja, J. and Al-Herbawi, S. (2008) Design and fabrication of a device for measuring thermal diffusivity of food substances. In: Seminar on Food Biotechnology: Perspectives, Challenges and Opportunities, 25 - 26 November 2008, Equatorial Hotel, Bangi.

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Abstract

Currently available various steady state and unsteady state (transient) methods for the measurement of thermal properties of food substances are limited and have several limitations. Modern research is in process of developing a device which is able to overcome these limitations. In this project a new device for measurement of thermal diffusivity was designed and fabricated. This device has several advantages over the available methods. Thermal diffusivity of apple, orange, papaya and potato was measured and found to 1.905 x 10-7 m2/s, 1.18 x 10-7 m2/s 2.12 x 10-7 m2/s and 2.205 x 10-7 m2/s respectively. The measured values were in good agreement with the values available in the literature. Empirical correlations using to correlate thermal diffusivity and temperature were developed for apples and potatoes. The effect of temperature on thermal diffusivity was studied by calculating the correlation coefficients.

Item Type:	Conference or Workshop Item (Full Paper)
Additional Information:	2937/10356
Subjects:	T Technology > TA Engineering (General). Civil engineering (General) > TA174 Engineering design T Technology > TP Chemical technology > TP248.13 Biotechnology
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User:	Prof.Dr. Parveen Jamal
Date Deposited:	17 May 2013 10:44
Last Modified:	17 May 2013 10:44
URI:	http://irep.iium.edu.my/id/eprint/10356

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