| Author | Chowdary, Talasila Panchanadham |
| Call Number | AIT Thesis no. AE-88-22 |
| Subject(s) | Mango--Thermal properties
|
| Note | A Thesis submitted in partial fulfilment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | Specific heat, thermal conductivity, and thermal diffusivity of
mango flesh were determined experimentally . In addition, the thermal
diffusivity of whole mango fruit was also determined.
The specific heat of mango flesh using the method of mixtures varied
from 3.53 to 3.68 kJ/kg°C in the temperature range of 10 to 40°C,
respectively. It was found to be increasing linearly with an increase in
the sample temperature.
Thermal conductivity values of mango flesh based on the transient
line heat source technique varied from 0.533 to 0 . 584 W/m°C in the sample
temperature range of 10 to 40°C, respectively. A linear increase in t he
thermal conductivity values with sample temperature was observed .
Techniques based on Fourier's and Baird and Gaffney analyses were
used in the thermal diffusivity determination of mango flesh . Thermal
diffusivity was also computed directly from experimentally determined
specific heat, density, and thermal conductivity values. The thermal
diffusivity values determined by direct computation showed a linear
- 7 increase with the sample temperature varying from 1.52 x 10 to 1.59 x
-7 10 m2 /s in the temperature range of 10 to 40°C, respectively. The
computed values of thermal diffusivity were close to the values obtained
from the Fourier ' s analysis. Baird and Gaffney analysis resulted in lower
values of thermal diffusivity in comparison with the values determined
by the other two methods. The thermal diffusivity values of mango flesh
-7 -7 at 22 °c were determined to be 1. 48 x 10 , 1 . 55 x 10 and 1. 20 x
-7 10 m2 /s respectively when using Fourier's analysis, direct computation,
and Baird and Gaffney analysis.
The thermal diffusivity determination of whole mango fruit based on
the analysis of anomalous shapes was estimated to be 1.12 x 10- 7
m2 /s at
an average temperature of about 27°C. The thermal diffusivity of whole
mango fruit was apparently lower than the values determined for the flesh . |
| Year | 1988 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Jindal, Vinod Kumar
|
| Examination Committee(s) | Illangantileke, Sarath G. ;Athapol Noomhorm |
| Scholarship Donor(s) | Government of Netherlands |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 1988 |