Slide 1

Ong, Law - Hygrothermal Properties of FVFs

Figure 2.12. Thermal properties of Berberis fruits (Aghbashlo et al., 2008)

Figure 2.13. Thermal properties of pistachio (Kouchakzadeh and Tavakoli, 2009)

0

0.1

0.2

0.3

0.4

0.5

0.6

0 10 20 30 40 50 60 70 80

Moisture content (% w.b.)

Thermal conductivity (W/m 50°C

60°C

70°C

1.3

1.5

1.7

1.9

2.1

2.3

2.5

0 10 20 30 40 50 60 70 80

Moisture content (% w.b.)

Specific heat (kJ/kg

50°C

60°C

70°C

0

0.1

0.2

0.3

0.4

0.5

0.6

0 0.05 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45

Moisture content (kg water/kg dry matter)

Thermal conductivity (W/m

50°C

60°C

70°C

90°C

0

1

2

3

4

5

6

7

8

0 0.05 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45 0.5

Moisture content (kg water/kg dry matter)

Specific heat (kJ/kg

50°C

60°C

70°C

90°C

Drying of Foods, Vegetables and Fruits