1Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore-641 003, Tamil Nadu, India
*email: jeevathefoodengineer@gmail.com
Online published on 2 January, 2017.
Studies was carried to determine the effect of moisture content of turmeric on thermal conductivity, thermal diffusivity and specific heat (342.478 (Fresh), and 8.57 (Dried) % (d.b.)) at ambient temperature and these effects were directly related to the turmeric dryer design. The thermal conductivity and specific heat of turmeric for fresh (342.478% d.b.) was 0.2899 W/mK, 3488.44 J/kgK and corresponding value for dry (8.57% d.b.) was 0.07063 W/mK, 1930.54 J/kgK respectively. The thermal diffusivity of turmeric for fresh (342.478% d.b.) was 0.8908 × 10−7 m2/s and corresponding value for dry (8.57% d.b.) 1.90 × 10−7 m2/s, respectively.
Turmeric, thermal conductivity, thermal diffusivity and specific heat
