Thermal properties of cumin seed

Singh, Krishna Kumar; Goswami, T.K.

doi:10.1016/s0260-8774(00)00049-2

Cited by 78 publications

(91 citation statements)

References 16 publications

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“…Using differential scanning calorimetry (DSC) technique, the specific heat of agricultural materials can be measured as a function of temperature. Various researchers have investigated the thermal properties of agricultural materials using DSC such as for cumin seed (Singh and Goswami 2000), gram (Dutta et al 1988), borage seeds etc. The variations in specific heat, thermal conductivity and diffusivity with moisture content have been reported in published literature.…”

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confidence: 99%

Influence of pin and hammer mill on grinding characteristics, thermal and antioxidant properties of coriander powder

et al. 2015

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In present study, influence of grinding (hammer and pin mills) and moisture content (range: 6.4-13.6 % dry basis) on the quality traits of coriander powder were investigated. These include grinding parameters, colour parameters, specific heat, thermal conductivity, thermal diffusivity, glass transition temperature, essential oil, total phenolic content, total flavonoid content and DPPH scavenging (%) of coriander powder. For coriander seed, the geometric properties such as major, medium, minor dimensions, geometric mean diameter, arithmetic mean diameter, sphericity, surface area and volume of coriander seeds increased significantly with increasing moisture (6.4-13.6 % db). For coriander powder, the grinding parameters such as average particle size, volume surface mean diameter and volume mean diameter increased significantly with increasing moisture (6.4-13.6 % db). With the grinding method, the colour attributes of coriander powder such as L-value, a-value, b-value, hue angle and browning index varied significantly. It was observed that the specific heat followed second order polynomial relationship with temperature and moisture whereas thermal conductivity varied linearly with temperature and moisture content. The variation of glass transition temperature with moisture can be best represented in quadratic manner. Total flavonoid content (mg QE/g crude seed extract) and DPPH scavenging % activity of coriander powder is significantly affected by grinding methods. A lower value of specific heat was observed for hammer ground coriander powder as compared to pin mill ground coriander powder. The thermal conductivity of hammer mill ground coriander powder was higher as compared to pin mill ground coriander. It was observed that hammer mill yields more fine coriander powder in comparison to pin mill. The browning index was more in hammer mill ground coriander powder.

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Influence of pin and hammer mill on grinding characteristics, thermal and antioxidant properties of coriander powder

et al. 2015

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“…Shrivastava and Datta [14] investigations showed that the thermal conductivity of mushrooms increased from 0.2084 to 0.5309 W/m°C with increase in temperature and moisture content in the ranges of 40-70°C and 10.24-89.68% w.b., respectively. The thermal conductivity of cumin seed increased from 0.046 to 0.223 W/m°C with increase in temperature from -50 to 50°C and moisture content from 1.8 to 20.5% d.b and its variation with temperature and moisture content was best represented by second order polynomial [8] . Aviara and Haque [9] found that the thermal conductivity of ground shea-nut kernel increased linearly with increase in moisture content in the range of 3.32-20.7% (d.b.)…”

Section: Resultsmentioning

confidence: 98%

“…Shrivastava and Datta [14] studies showed that the specific heat of mushrooms increased linearly from 1.7158 to 3.9498 kJ/kg°C with increase in temperature and moisture content in the range of 40-70°C and 10.24-89.68% w.b, respectively. Singh and Goswami [8] investigations revealed that the specific heat of cumin seed was dependent to both moisture and temperature and increased as a secondorder polynomial from 1.330 to 3.090 kJ/kg°C with temperature and moisture content in the ranges of -70 to 50°C and 1.8-20.5% d.b, respectively except that of 20.5% at which it displayed a linear relationship. The specific heat of shea-nut kernel as a function of moisture content and temperature was determined by Aviara and Haque [9] .…”

Section: Resultsmentioning

confidence: 99%

“…Narain et al [6] and Sreenarayanan and Chattopadhyay [7] determined the specific heat of rice bran in the moisture and temperature ranges of 4.3-18% and 38-63°C, respectively. The specific heat of cumin seed increased with increase in temperature from -70 to 50°C and moisture content from 1.8-20.5% (d.b) [8] . The specific heat of shea-nut kernel as a function of moisture content and temperature was determined by Aviara and Haque [9] .…”

Section: Introductionmentioning

confidence: 99%

“…The thermal conductivity of mushrooms was determined in the range of 0.2084-0.5309 W/m°C [14] . The thermal conductivity of cumin seed increased with the increase in temperature from -50 to 50°C and moisture content from 1.8 -20.5% (d.b) [8] . The thermal conductivity of shea-nut kernel was determined by Aviara and Haque [9] in the moisture and temperature ranges of 3.32-20.7% (d.b) and 347.5-349.5 K, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Specific Heat and Thermal Conductivity of Berberis Fruit (Berberis vulgaris)

Aghbashlo¹,

Kianmehr²,

Hassan-Beygi³

2008

American J. of Agricultural and Biological Sciences

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Abstract:Berberis fruit was known as a medicinal and ornamental plant in the world. It is used in medicine to cure the liver, neck and stomach cancer, blood purification and mouth scent. In order to design of equipments and facilities for the drying, preservation and processing of berberis, it is necessary to know about the specific heat and thermal conductivity. Therefore, the objectives of this study were to determine the specific heat and thermal conductivity of berberis as well as to develop mathematical models for estimation of them. The method of mixtures and hot wire as a heating source was used for measuring the specific heat and thermal conductivity of berberis fruit, respectively. The selected variables to simulate variations of berberis thermal properties were moisture content and temperature. The measurements were done at 50, 60 and 70ºC temperature levels and 19.3%, 38.5%, 55.4% and 74.3% (w.b) moisture content levels. The results show that the specific heat and thermal conductivity of berberis increased linearly from 1.9653 to 3.2811 kJ/kgºC and 0.1324 to 0.4898 W/m°C, respectively with increase in the experimental range of the variables. However, the effect of moisture content on increasing the specific heat and thermal conductivity is more than that of temperature. Regression equations were established which could be used to reasonably estimate the values of the specific heat and thermal conductivity as a function of specified moisture content and temperature.

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