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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13055/ http://psasir.upm.edu.my/id/eprint/13055/1/An%20optimized%20method%20for%20thermal%20diffusivity%20measurement%20of%20peeled%20off%20fruits%20and%20vegetables.pdf |
| _version_ | 1848842006958178304 |
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| author | F.A., Ansari Abbas, Kassim Ali Bakar, Jamilah |
| author_facet | F.A., Ansari Abbas, Kassim Ali Bakar, Jamilah |
| author_sort | F.A., Ansari |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T07:52:17Z |
| format | Article |
| id | upm-13055 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:52:17Z |
| publishDate | 2009 |
| publisher | WFL Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| spellingShingle | F.A., Ansari Abbas, Kassim Ali Bakar, Jamilah An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables. |
| title | 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_short | 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. |
| url | http://psasir.upm.edu.my/id/eprint/13055/ http://psasir.upm.edu.my/id/eprint/13055/1/An%20optimized%20method%20for%20thermal%20diffusivity%20measurement%20of%20peeled%20off%20fruits%20and%20vegetables.pdf |