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.
