Slide 1

Ong, Law - Hygrothermal Properties of FVFs

Drying of Foods, Vegetables and Fruits 49

Figure 2.14. Thermal properties of carrot (Suvarnakuta et al., 2007)

Figure 2.15. Thermal properties of Shrimp (Niamnuy et al., 2008a)

0

0.1

0.2

0.3

0.4

0.5

0 0.2 0.4 0.6 0.8 1 1.2

Moisture content (kg water/kg dry matter)

Thermal conductivity (W/m

0

0.5

1

1.5

2

2.5

3

3.5

0 0.2 0.4 0.6 0.8 1 1.2

Moisture content (kg water/kg dry matter)

Specific heat (kJ/kg

0

0.1

0.2

0.3

0.4

0 0.2 0.4 0.6 0.8 1 1.2

Moisture content (kg water/kg dry matter)

Thermal conductivity (W/m

1.68

1.7

1.72

1.74

1.76

1.78

1.8

0 0.2 0.4 0.6 0.8 1 1.2

Moisture content (kg water/kg dry matter)

Specific heat (kJ/kg

Drying of Foods, Vegetables and Fruits