سال انتشار: ۱۳۸۷

محل انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۵

نویسنده(ها):

Mahmood Mahmoodi – Department of Agricultural Technical Engineering, University College of Aburaihan, University of Tehran
Mohamad Hosein Kianmehr –

چکیده:

In this study, the thermal conductivity of two varieties (Alak and Aghamad-ali) of pomegranate (collected from Saveh, Iran, 2006) were determined in different moisture content and initial temperature range between 34 to 80% w.b (wet basis) and 5 to 20°C, respectively. Thermal conductivity values was determined by the probe method and bare – wire method. The first method wasused for exocarp and mesocarp texture, and the latter one for seed. The thermal conductivity value of exocarp, mesocarp and seed varied between 0.15 to 0.42, 0.15 to 0.45 and 0.13 to 0.42 w/m◦c in Alak whereas it varied between 0.18 to 0.5, 0.2 to 0.49 and0.18 to 0.51 w/m◦c in Aghamad-ali, respectively. Thermal conductivity in Aghamad-ali variety was seen more than Alak variety. Comparison between examined data and compared model of the class aggregate data, showed a nearly good correspondence. Onlyslight deviation of the average coefficients of determination from unity is seen between data. The ESMR and R2 value for exocarp, mesocarp and seed were calculated 0.06 and 0.87, 0.15 and 0.82, and 0.10 and 0.89 in Alak whereas it measured 0.08 and 0.94, 0.14 and 0.80, and 0.05 and 0.92 in Aghamad-ali, respectively.