some point of speciefic heat

[8]. The specific heat of shea-nut kernel as a[9]. The specific heat of[10]. The specific heat of four varieties of[11].[12] in the moisture range of 4.4-25.5% and[13].[14].[8]. The thermal[9] in the moisture and temperature[10].

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)

function of moisture content and temperature was

determined by Aviara and Haque

minor millet grains and flours increased from 1.33 to

2.40 kJ/kg°C with moisture content in the range of 10-

30% (w.b)

Iranian pistachio nuts as affected by moisture content

and temperature was studied by Razavi and

Taghizadeh

Transient heat flow method using line heat source

was used by many researchers for the determination of

thermal conductivity of agricultural materials. In the

method using the line heat source, the measurement of

temperature at different time interval helps in

determination of the thermal conductivity. The thermal

conductivity of spring wheat was measured by Chandra

and Muir

the temperature range of -6 to 20°C. The thermal

conductivity of the gram increased from 0.144 to 0.247

W/m°C with moisture and temperature increase in the

ranges of 11.5-27.2% and 10–25°C, respectively

The thermal conductivity of mushrooms was

determined in the range of 0.2084-0.5309 W/m°C

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)

conductivity of shea-nut kernel was determined by

Aviara and Haque

ranges of 3.32-20.7% (d.b) and 347.5-349.5 K,

respectively. The thermal conductivity of minor millet

grains and flours increased from 0.026 to 0.223 W/m°C

with moisture content in the range of 10-30% (w.b) and

the thermal conductivity of flour was considerably less

than that of grains

In order to design of equipments and facilities for

the drying, preservation and processing of berberis fruit

for making industrial products such as beverages,

sauce, jelly, candy, pastilles and colored edible powder

as well dried form berberis, it is necessary to know

about the specific heat and thermal conductivity. To

knowledge of the authors, there is not published

information concerning specific heat and thermal

conductivity of berberis fruit. 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 prediction of the specific heat

and thermal conductivity of berberis as a function of

moisture content and temperature.