Measurement of Thermal Conductivity: Engineering Properties of Biological Materials and Food Quality 3 (2+1)
Measurement of Thermal Conductivity: Engineering Properties of Biological Materials and Food Quality 3 (2+1)
Measurement of Thermal Conductivity: Engineering Properties of Biological Materials and Food Quality 3 (2+1)
Figure of DSC (a) (source: Mettler Toledo) and thermogram(b) source: Mohapatra & Bal,
2003)
Calculations Sp.heat measuring problems
Two compartment calorimeter method
Comparision calorimeter method
\[\left({{{dQ}\over{dt}}}\right)_A=\left({C_{PA}m_A }\right)+\left({C_{pw}m_w }\right)
{{dT}\over {\Delta t_A }}\]
\[\left({{{\Delta Q}\over {\Delta t}}}\right)_B=\left({C_{PB} m_B+C_{ps} m_s }\right)
{{\Delta t}\over{dt_B }}\]
Adiabatic chamber Method:-
Q =\[\left({m_{cp}\Delta T}\right)_{sample}+\left({m_{cp}\Delta T}\right)_{Conyainer}
+\left({m_{cp}\Delta T}\right)_{chamber}\]
When no heat or moisture transfer through the chamber is required
A measured quantity of heat is added by heating a wire buried in the bulk of the contains placed
in chamber.
\[{{DifferntialScanningcalorimeter}\over{Sphereasfunctionoftemperature}}\]
\[{{dQ}\over{dt}}=\] heat flow rate w(J/s)\[C_p={\raise0.7ex\hbox{$
{\left({{{dQ}\over{dt}}}\right)}$}\!\mathord{\left/
{\vphantom{{\left({{{dQ}\over{dt}}}\right)}
{m_s }}}\right.\kern-\nulldelimiterspace}\!\lower0.7ex\hbox{${m_s}
$}}\left({{{dT}\over{dt}}}\right)\]
\[{{dT}\over{dt}}=\] heating rate k/s or c/s , ms=mass/hg
Thermal properties of food constituent at approximately 20°C
Inorganic
0.84 -
minerals
Participants
General
Module- 1 Engineering Properties of Biological Mat...
Module- 2 Physical Properties of Biomaterials
Module- 3 Engineering Properties