1Assistant Professor (Senior Grade), Department of Food Technology, Kongu Engineering College, Perundurai, Erode, India, Email: chandrufpe@gmail.com
2Professor, Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, TamilNadu Agricultural University, Coimbatore, India
3Professor, Department of Spices and Plantation Crops, Horticultural College and Research Institute, TamilNadu Agricultural University, Coimbatore, India
*Corresponding author, email: kailappan@yahoo.com
Online published on 6 July, 2013.
Some important physical and thermal properties of coleus tubers were determined in the moisture range of 466.62 to 21.52% (d.b). Selected physical properties, namely weight, size; bulk density, particle density and porosity increased with increase in moisture content. Specific heat and thermal conductivity increased with increase in moisture content, while thermal diffusivity recorded a decreasing trend with increase in moisture content.
Coleus tubers, physical properties, thermal properties, moisture content
