期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2014
卷号：38
期号：1
页码：87-103
出版社：Galati University Press
摘要：The specific heat, thermal diffus ivit y and thermal conductivity of two varieties (white and brown) of sesame seeds were evaluated as a function of moisture content and temperature. The experiments were conducted in the temperature range of 25 - 70 .C and the moisture content range of 3.86 - 19 .83% (dry basis) for white and 3.07 - 18.99% (dry basis) for brown varieties. The specific heat of white and brown sesame seeds ranged 1062 - 3058 and 906 - 2958 J / ( kg · .C ) , respectively. Thermal diffusivity and thermal conductivity values also increased with inc reasing either moisture content or temperature. Thermal diffusivity varied between 4.66× 10 - 8 and 8.59× 10 - 8 m 2 /s for white and 4.36× 10 - 8 - 8.08× 10 - 8 m 2 /s for brown varieties. Thermal conductivity ranged 0.031 - 0.149 and 0.023 - 0.135 W/ ( m · .C ) for white and brown varieties, respecti vel y. Results showed that the moisture content and temperature had significant effects ( p ≤ 0.01) on the studied properties.
关键词：modelling; postharvest; specific heat; thermal conductivity; thermal ; diffusivity
