The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod

Document Type : Research Article

Authors

1 Graduate Student Department of Mechanical Engineering Department Gorgan University of Agricultural Sciences and Natural Resources

2 Associate Professor, Department of Biosystems Mechanics, Gorgan University of Agricultural Sciences and Natural Resources

3 Assistant Professor, Department of Biosystems Mechanics, Gorgan University of Agricultural Sciences and Natural Resources

Abstract

In this study, a glass box was measured using a voltage regulator at three voltages of 30, 50, 70 volts, and at three times of 3, 6, 9 minutes boiling in a glass box, the weight changes were recorded and the temperature variations were recorded using a data logger. then , the thermal properties of the casing including : Specific heat capacity , thermal conductivity coefficient and thermal distribution coefficient were investigated. The data were analyzed using a factorial experiment into completely random design. The results showed that both the studied factors, the duration of significant heating and the amount of voltage, had a significant effect on specific heat, thermal conductivity and thermal diffusion coefficient, so that specific heat and thermal conductivity increased and thermal emission coefficient were decreased So that the maximum amount of special heat at 70 volts and the time of 9 minutes is 0.923 kJkg-1°C-1 and the lowest amount of special heat at 30 volts and the time of 3 minutes is 0.190 kJkg-1°C-1 was obtained, in the discussion of the thermal conductivity coefficient, the highest thermal conductivity coefficient at 70 volts and the time of 9 minutes, the value of which is 0.513 Wm-1°C-1 and the lowest thermal conductivity coefficient at 50 volts and time. 3 minutes, the value of which is equal to 0.150 Wm-1°C-1 , and also in the discussion of thermal emission coefficient, the highest value is related to voltage 50 and the time of 3 minutes is equal to 7.2×10-6 m2s-1 and the lowest Thermal emission coefficient is equal to 1.2×10-6 m2s-1, Which was about 30 volts and lasted 9 minutes.

Graphical Abstract

The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod

Highlights

  • Knowing the thermal properties of green bean pods is useful in heat transfer and drying processes.
  • Ohmic heating is an advanced heat treatment method in which food acts as an electrical resistor and is heated by the passage of electricity through it.
  • The effect of ohmic heating on the thermal properties of green bean pods is significant.
  • The time of ohmic heating and the amount of voltage have a significant effect on the thermal properties of green bean pods.
  • Increasing the heating time and voltage in the ohmic system increases the specific heat, thermal conductivity and decreases the thermal diffusion coefficient.

Keywords

Main Subjects

References

[1]      Banayan-Aval, M., Koocheki, A. (2009). Agriculture Beans (9nd ed.). Jahad Daneshgahi of Mashhad, Iran. [In Persian]
[2]      Brigide, P.,  Canniatt-Brazaca, S. G., Silva, M. O. (2014). Nutritional characteristics of biofortified common beans. Food Science and Technology, 34(3), 493–500.
[3]      Rainey, K. M.,  Griffiths, P. D. (2019). Inheritance of Heat Tolerance during Reproductive Development in Snap Bean (Phaseolus vulgaris L.). Journal of the American Society for Horticultural Science,  130(5), 700–706.
[4]      Kelly, J. F.,  Scott, M. K., Henry, G., Janssen, W. (1992). The nutritional value of snap beans versus other vegetables, in G. Henry and W. Janssen (Tech. Eds.), CIAT Proceedings of an International Conference on Snap Beans in the Developing World held from., 16, 23–46.
[5]      Anderson, A. K., Finkelstein, R. (1919). A study of the electropure process of treating milk, Journal of Dairy Science, 2(5), 374–406.
[6]      Knirsch, M. C.,  Alves dos Santos, C., Martins de Oliveira Soares Vicente, A. A., Vessoni Penna, T. C. (2010).  Ohmic heating - a review. Trends in food science & technology, 21( 9), 436–441.
[7]      Sastry, S.,  Abdelrahim, K., Ramaswamy,  H. S., Marcotte, M. (2014). Factors influencing electrical conductivity. Ohmic heating in food processing, (53).
[8]      Kessler, H. G. (1996).   Lebensmittel-und Bioverfahrenstechnik, Molkereitechnologie mit 109 Tabellen. 4. Aufl. München, Kessler.
[9]      Varghese, K. S., Pandey, M. C., Radhakrishna, K., Bawa, A. S. (2014). Technology, applications and modelling of ohmic heating: a review. Journal of food science and technology, 51(10), 2304–2317.
[10]    Sastry, S. K., Barach, J. T. (2000). Ohmic and inductive heating. Journal of food science, 65, 42–46.
[11]    Sarang, S.,  Sastry, S. K., Knipe, L. (2008). Electrical conductivity of fruits and meats during ohmic heating. Journal of Food Engineering, 87( 3), 351–356.
[12]    Azadbakht, M., Vahedi-Torshizi, M., Rayeni-Moghbeli, H. (2019).  Investigation of the effect of ohmic heat treatment on some mechanical properties of closed pistachio. Innovative Food Technologies, [In Persian]
[13]    Ghajarjazi, E., Azadbakht, M., Ghaderi-Far, F. (2016).  Relationship between thermal properties of canola pods (without seed) with moisture content, porosity and chemical composition of pods.  Agricultural Engineering International: CIGR Journal, 18(1), 384–398.
[14]    Standard, A. (2006). S358. 2 FEB03. Moisture Measurement-Forages. ASABE standards, 608.
[15]    Salarikia, A. (2014). The effect of moisture content and temperature on specific heat capacity of nut and kernel of two Iranian pistachio varieties. Journal of Agricultural Machinery, 4(1), 30-36. [In Persian]
[16]    Bitra, V. S. P., Banu, S.,  Ramakrishna, P.,  Narender,  G., Womac, A. R. (2010). Moisture dependent thermal properties of peanut pods, kernels, and shells. Biosystems engineering, 106(4), 503–512.
[17]    Azadbakht, M., Khoshtaghaza, M. H., Ghobadian, B., Minaei, S. (2013). Thermal properties of soybean pod as a function of moisture content and temperature. American journal of food science and technology, 1(2), 9–13.
[18]    Fontana, A. J., Wacker, B., Campbell, C. S., Campbell, G. S. (1998). Simultaneous thermal conductivity, thermal resistivity, and thermal diffusivity measurement of selected foods and soil. 2001 ASAE Annual Meeting. American Society of Agricultural and Biological Engineers.
[19]    Aviara, N. A., Haque, M. A. (2001). Moisture dependence of thermal properties of sheanut kernel. Journal of food Engineering,  47 (2), 109–113.
[20]    Singh, K. K., Goswami, T. K. (2000). Thermal properties of cumin seed. Journal of Food Engineering, 45(4), 181–187.
[21]    Yang, W., Sokhansanj, S.,  Tang, J., Winter, P. (2002). Determination of thermal conductivity, specific heat and thermal diffusivity of borage seeds. Biosystems engineering, 82, 169–176.
[22]    Bart-Plange, A., Addo, A., Kumi, F., Piegu, A. K. (2012). Some moisture dependent thermal properties of Cashew kernel ('Anarcardium occidentale’L.). Australian journal of agricultural engineering, 3(2), 65.
[23]    Kianmehr, M. H., Hasan-Beigi, S. R., Hashemifard-Dehkordi, S. H. (2013) A Determination of Specific Heat and Thermal Conductivity of Pomegranate Components (Alak Variety). Iranian Journal of Biosystems Engineering., 42(2), 175-181. [In Persian]
[24]    Sreenarayanan, V. V., Chattopadhyay, P. K. (1986). Specific heat of rice bran.  Agricultural wastes, 16(3), 217–224.
[25]    Shrivastava, M., Datta, A. K., (1999). Determination of specific heat and thermal conductivity of mushrooms (Pleurotus florida). Journal of food Engineering, 39(30), 255–260.
[26]    Aghbashlo, M., Kianmehr, M. H., Hassan-Beygi, S. R., (2008). Specific heat and thermal conductivity of berberis fruit (Berberis vulgaris). Agricultural and Biological Sciences., 3(1), 330–336.
[27]    Khodaei, J., Samimi, H. (2013) Investigation of Specific Heat and Thermal Conductivity of Rasa Grape (Vitis Vinifera L.) as a Function of Moisture Content. Journal of Agricultural Machinery, 3(2), 123-132. [In Persian]
[28]    Darvishi, H., Rezaei Asl, A., Azadbakht, M. (2012).  Determine of moisture diffusivity as function of moisture content and microwave power of some biomaterials. International Journal of Agricultural and Food Science, 2(2), 90–95.
[29]    Razavi, S. M. A., Taghizadeh, M. (2007). The specific heat of pistachio nuts as affected by moisture content, temperature, and variety. Journal of Food Engineering, 79(1), 158–167.
[30]    Van der Held, E. F. M., Van Drunen, F. G. (1949). A method of measuring the thermal conductivity of liquids. Physica, 15(10), 865–881.
[31]    Cassano, A.,  Drioli, E. (2007). Concentration of clarified kiwifruit juice by osmotic distillation. Journal of Food Engineering, 79(4), 1397–1404.
[32]    Aviara, N. A., Haque, M. A., Ogunjimi, L. A. O. (2008). Thermal properties of guna seed. International Agrophysics, 22(4), 291–297.
Innovative Food Technologies
Volume 8, Issue 1
November 2020
Pages 29-45

Files

History

  • Receive Date: 03 March 2020
  • Revise Date: 13 April 2020
  • Accept Date: 11 May 2020

Share

How to cite

Statistics