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Asian Journal of Agricultural Research
  Year: 2008 | Volume: 2 | Issue: 1 | Page No.: 15-24
DOI: 10.3923/ajar.2008.15.24
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Theoretical Model for Heat Storage Coefficient of Fruits as a Two Phase System

Usha Singh, D.K. Singhal and D.R. Chaudhary

A theoretical model is presented to predict the effective Heat Storage Coefficient (HSC) of fruit system. The system is reduced to a two phase system: Solid phase and continuous fluid phase. The solid is considered as particles having spheroidal shape which are situated at the corners of cubic unit cell. The resistor model is developed to find effective heat storage coefficient from the values of HSC of the constituent phases: protein, fat, carbohydrate, ash and water and their volume fractions. The theoretical calculations of HSC for porous food samples carried out by the proposed model gives an average deviation of 12.8% from experimental values given in literature. A comparison with other models available in the literature has also been made. The theoretical HSC values determined from present model shows least deviation from experimental values.
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How to cite this article:

Usha Singh, D.K. Singhal and D.R. Chaudhary, 2008. Theoretical Model for Heat Storage Coefficient of Fruits as a Two Phase System. Asian Journal of Agricultural Research, 2: 15-24.

DOI: 10.3923/ajar.2008.15.24






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