Thermal properties of whole and tissue parts of pomegranate (Punica granatum) fruit

Mukama, Matia; Ambaw, Alemayehu; Opara, Umezuruike Linus

doi:10.1007/s11694-018-0004-1

Cited by 10 publications

(4 citation statements)

References 34 publications

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“…Thermal conductivity enlarged with increased moisture content and temperature. Similar phenomena and laws of thermal conductivity have also been discovered related to pomegranate ( Punica granatum ) fruit 33 , sesame seed gum 34 , soybean seeds 24 , and watermelon seeds 35 . Thermal conductivity can quadratic functioned with moisture content ( M ) and temperature ( T ) using multiple regression analysis: …”

Section: Resultssupporting

confidence: 58%

Engineering properties of Cassia tora L. seeds and meal as a function of moisture content

Peng

Fang

Xiang

et al. 2022

Sci Rep

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Engineering properties are of great importance for Cassia tora L. seeds in aspects of harvesting, handling mechanical design and product processing. The effect of moisture content (7, 10, 13, 16 and 19%) (wet basis) on the properties: physical (length, width, bulk and true density, porosity, thousand seeds mass, coefficient of static friction and angle of repose), mechanical (hardness, fragmentation energy and failure deformations), and thermal (specific heat, thermal conductivity and thermal diffusivity), were systematically studied. As the moisture contents increase from 7 to 19%, the length (L) increased from 4.52 to 5.87 mm, the thickness (T) from 2.51 to 3.21 mm and the width (W) from 2.36 to 3.02 mm, respectively. The bulk and true density of Cassia tora L. seeds decreased from 775.83 to 654.17 kg/m3 and from 1295.21 to 1154.72 kg/m3, respectively, with the moisture content raised from 7 to 19%. The thermal conductivity of Cassia tora L. seeds meal was found to be 0.068–0.098 W m−1 K−1, 0.078–0.112 W m−1 K−1, 0.089–0.125 W m−1 K−1, 0.098–0.136 W m−1 K−1, 0.108–0.148 W m−1 K−1, 0.119–0.159 W m−1 K−1, respectively, at 25 °C, 45 °C, 65 °C, 85 °C, 105 °C and 125 °C in moisture ranges of 7–19%. The thermal diffusivity was found to decrease from 5.21 × 10–8 to 4.53 × 10–8 m2/s, from 5.75 × 10–8 to 4.91 × 10–8 m2/s, from 6.11 × 10–8 to 5.17 × 10–8 m2/s, from 6.52 × 10–8 to 5.36 × 10–8 m2/s, from 7.17 × 10–8 to 5.77 × 10–8 m2/s, from 7.36 × 10–8 to 5.84 × 10–8 m2/s, respectively, at 25 °C, 45 °C, 65 °C, 85 °C, 105 °C and 125 °C in moisture ranges of 7–19%. The results suggested that physical properties exhibited linear relationships with moisture content using the regression model, while mechanical properties showed a second-order polynomial relationship with moisture content. Furthermore, significant variation existed in thermal properties because of differentiate moisture content and temperature. These data and rules are also useful for high efficiency machines design and mechanisms development.

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Section: Resultssupporting

confidence: 58%

Engineering properties of Cassia tora L. seeds and meal as a function of moisture content

Peng

Fang

Xiang

et al. 2022

Sci Rep

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show abstract

“…Thermal conductivity enlarged with increased moisture content and temperature. Similar phenomena and laws of thermal conductivity have also been discovered related to pomegranate (Punica granatum) fruit [31], sesame seed gum [32], soybean grains [24], and watermelon seeds [33]. Thermal conductivity can quadratic functioned with moisture content (M) and temperature (T) using multiple regression analysis: k= 0.046+0.01M + 6.61 × 10 -5 M 2 − 2.14 × 10 -7 T 2 + 1 × 10 -5 MC (R 2 = 0.984) (Fit.…”

Section: Thermal Propertiessupporting

confidence: 61%

Engineering properties of Cassia tora seeds and meal as a function of moisture content

Peng

Fang

Xiang

2022

Preprint

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Engineering properties are of great importance for Cassia tora seeds in aspects of harvesting, handling mechanical design and product processing. The effect of moisture content on the physical, mechanical and thermal properties of Cassia seeds was systematically investigated in this study. Specifically, physical properties (length, width, bulk and true density, porosity, thousand seeds mass, coefficient of static friction and angle of repose), mechanical properties (hardness, fragmentation energy and failure deformations), as well as thermal properties(specific heat, thermal conductivity and thermal diffusivity), were systematically studied under five levels of moisture content (7 %, 10 %, 13 %, 16 % and 19 %) (wet basis). As the moisture contents increase from 7 % to 19 % (w.b.), the length (L) increased from 4.52 to 5.87 mm, the thickness (T) from 2.51 to 3.51 mm and the width (W) from 2.36 to 3.02 mm, respectively. The bulk density and true density of Cassia tora seeds decreased from 775.83 to 654.17 kg/m3 and from 1295.21 to 1154.72 kg/m3, respectively, with the moisture content raised from 7% to 19% (w.b.). The thermal conductivity of Cassia tora seeds meal was found to be 0.068- 0.098 W·m-1·K-1, 0.078- 0.112 W·m-1·K-1, 0.089- 0.125 W·m-1·K-1, 0.098- 0.136 W·m-1·K-1, 0.108- 0.148 W·m-1·K-1, 0.119- 0.159 W·m-1·K-1, respectively, at 25 °C, 45 °C, 65 °C, 85 °C, 105 °C and 125 °C in moisture ranges of 7 %- 19 %. The thermal diffusivity was found to decrease from 5.21×10-8 to 4.53×10-8 m2/s, from 5.75×10-8 to 4.91×10-8 m2/s, from 6.11×10-8 to 5.17×10-8 m2/s, from 6.52×10-8 to 5.36×10-8 m2/s, from 7.17×10-8 to 5.77×10-8 m2/s, from 7.36×10-8 to 5.84×10-8 m2/s, respectively, at 25 °C, 45 °C, 65 °C, 85 °C, 105 °C and 125 °C in moisture ranges of 7 %- 19 %. The results suggested that physical properties exhibited linear relationships with moisture content using the regression model, while mechanical properties showed a second-order polynomial relationship with moisture content. Furthermore, significant variation existed in thermal properties because of differentiate moisture content and temperature. These data and rules are also useful for high efficiency machines design and mechanisms development.

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“…The pomegranate seed sample that used in the experiment setup was made into a single piece by pressing with a cylindrical mold. However, in other studies [27,28], the pomegranate seed sample was milled and dried to measure at different humidity and temperature in test tube without being pressed. In contrast to the pressed sample, when the measurement is made in this way, air molecules fill the gaps of the sample and cause the heat transfer coefficient to be smaller.…”

Section: Figure 5 Alteration Of the Heat Transfer Coefficientmentioning

confidence: 99%

“…Mukama et al have studied about thermal properties of whole and tissue parts of pomegranate. They determined the thermal conductivity of aril part, mesocarp and epicarp in Acco at 7 °C, 0.419 Wm -1 K -1 , 0.352 Wm -1 K -1 ,0.389 Wm -1 K -1 , respectively [28].…”

Section: Introductionmentioning

confidence: 99%

Determination of heat transfer coefficient and electromagnetic directional analysis of pomegranate seed

Üstün

Koç

Yağlı

et al. 2019

International Advanced Researches and Engineering Journal

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As Turkey uses about 25.7% of energy consumption in residential area and doing this with natural gas imported from the abroad, production of efficient insolation materials is important to decrease energy dependence and deficiency. Due to both waste minimisation and money saving, there are great efforts on developing new environment friendly insulation materials. In the scope of the current study, the heat transfer coefficient was acquired by applying the linear heat conduction coefficient measurement device to find the heat transfer coefficient of the pomegranate seed sample obtained from various processes for the production of insolation material. The sample also have been examined with a two-port vector network analyser to see electromagnetic property. At the end of the experiment, the heat transfer coefficient of the sample produced from pomegranate seeds was calculate as k = 0.6115 W/mK. Moreover, it has been found that the obtained sample performs better than the other insulation materials in terms of electromagnetic perspective. With this feature of the sample, it has been found that using as insolation material in the areas with the high electromagnetic field can minimize the effect of the harmful electromagnetism in the place where it is applied.

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Thermal properties of whole and tissue parts of pomegranate (Punica granatum) fruit

Cited by 10 publications

References 34 publications

Engineering properties of Cassia tora L. seeds and meal as a function of moisture content

Engineering properties of Cassia tora L. seeds and meal as a function of moisture content

Engineering properties of Cassia tora seeds and meal as a function of moisture content

Determination of heat transfer coefficient and electromagnetic directional analysis of pomegranate seed

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