Experimental determination of thermal conductivity and thermal diffusivity of whole green (unripe) and yellow (ripe) Cavendish bananas under cooling conditions

ERDOĞDU F., Linke M., Praeger U., Geyer M., Schlueter O.

JOURNAL OF FOOD ENGINEERING, cilt.128, ss.46-52, 2014 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 128
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.jfoodeng.2013.12.010
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.46-52
  • Anahtar Kelimeler: Thermal conductivity, Thermal diffusivity, Banana, Cooling, CHEMICAL-COMPOSITION, HEAT-CONDUCTION, TEMPERATURE, STARCH, FOOD
  • Ankara Üniversitesi Adresli: Evet

Özet

Bananas are cooled to 13 degrees C after their harvest to extend their shelf life and prevent post-harvest losses. Since they are subjected to chilling injuries at temperatures below 11 degrees C, thermal properties should be known to design a cooling process. For this purpose, thermal diffusivity and thermal conductivity of green and yellow Cavendish bananas were determined experimentally using analytical solution of heat transfer for an infinite cylinder. Experiments were carried out in cooling chambers, and temperature change of bananas were recorded using thermistors. Thermal conductivity-diffusivity values of the green and yellow bananas changed from 0.302 to 0.338 W/m-K and 1.442 x 10(-7) to 1.500 x 10(-7) m(2)/s, respectively. These values were validated by literature data and additional experiments where simulated and experimental data were compared while the effect of banana peel on the cooling rates was also explained. These comparisons demonstrated the significance of knowing thermal conductivity-diffusivity values separately for designing and optimizing a cooling process. (C) 2013 Elsevier Ltd. All rights reserved.