| Author | Wilawan Prajaubwan |
| Call Number | AIT Thesis no.PH-00-12 |
| Subject(s) | Farm produce--Thermal properties
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of
Engineering |
| Publisher | Asian Institute of Technology |
| Abstract | The respiration heat of fresh produce was determined by direct and indirect method.
Fresh produces namely okra, baby corn, asparagus, and mushroom were selected as samples
for this study. Direct method involved the measurement of temperature distribution of
sample that was contained in respiration chamber (insulated box with airflow) for test
duration, then the heat of respiration was investigated based on Fourier heat conduction. In
indirect method heat of respiration was calculated from C02 produced by the product. The
C02 was measured by gas sensor. The sensor was calibrated with gas chromatograph results.
For okra, the heat of respiration was 346.41 and 267.02 W/m3 by direct and indirect method,
respectively. There was no significant difference in heat of respiration measured by the
different methods. The heat of respiration values based on direct method were 333 .11,
442.68, 237.36, and 681.10 W/m3 for okra, baby corn, asparagus, and mushroom,
respectively. It was concluded that the type of fresh produce affected the heat of respiration.
Some factors were studied for their effects on the heat of respiration. The effect of sample
weight was varied at 1, 2, and 3-kg in weight. The results from both methods did not show
any effect of sample weight on the heat of respiration. However, the amount of sample
influenced the amount of carbon dioxide produced. Airflow rate did not have any significant
difference on the heat of respiration. In studying the effect of cut samples on heat of
respiration of okra, samples were prepared in three sizes of 6 cm, 4cm and chopped ones.
Then the results were compared with the whole sample. It was found that the heat of
respiration of okra increased when the sample was reduced to small size. However, there was
no significant difference in heat of respiration among the cut samples of different sizes.
Comparison of experimental and reported data in literature on the heat of respiration showed
difference, which could be due to the effect of the use of different cultivars or stages of
development at harvest. |
| Year | 2000 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Postharvest and Food Process Engineering (PH) |
| Chairperson(s) | Jindal, Vinod K. ; |
| Examination Committee(s) | Athapol Noomhorm ;Rakshit, Sudip K. ; |
| Scholarship Donor(s) | Faculty of Engineering, Kasetsart University ;Partial - AIT; |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2000 |