Student Code: 23

3 BSABE-A

THERMAL PROPERTIES OF AB MATERIALS

I. INTRODUCTION

Thermal properties of AB materials are those materials that are related to the
conductivity of heat. These are the qualities that a substance exhibits when heat is
applied to it. Thermal properties are part of the larger issue of material physical
properties. Thermal properties such as specific heat, thermal conductivity, thermal
diffusivity, enthalpy, surface heat transfer coefficient, emissivity, and so on are
critical for the design of any thermal processing system. Thermal processing can
involve heating, cooling, freezing, drying, and so forth. The specific heat is defined
as the amount of heat in kilocalories that must be added to or withdrawn from one
kilogram of a substance to change its temperature by one degree Celsius. The rate
of heat flow through a unit thickness of material per unit area normal to the direction
of heat flow and per unit time for a unit temperature difference is described as
thermal conductivity. Enthalpy is a material's overall heat content or energy level.
For frozen foods that freeze at temperatures below 0 °C, enthalpy measurements
are necessary. Divide the thermal conductivity by the product of specific heat and
mass density to get the thermal diffusivity.

II. METHODOLOGY

The group prepared the commodities and the materials that they used in
laboratories. Those materials are weighing scale, foil box, and oven and the
commodities that they used are tomato, grapes, and kamias. They first get the initial
weight of each commodity with the use of a weighing scale. Then, they put the
commodities in the oven with a temperature of 105 degrees Celsius. They started
the first trial y 9:45 am and every 1 one-hour interval, they get the weight of each
commodity. The trial ended at 4:45 pm and that was the seventh trial since the
drying process was reached at that time. They plot the datas in a table and get the
average of each commodity.
In getting the moisture content, this is the formula that they used:

Wi−Wf
MCwb= ×100
Wi

In getting the above freezing point, this is the formula that they used:

Cp=0.837+3.348(MCwb)

In getting the below freezing point, this is the formula that they used:

Cp=0.837+1.256(MCwb)

In getting the thermal conductivity, this is the formula that they used:

k =0.056+ 0.57( MCwb)

In getting the latent heat, this is the formula that they used:

l=2257 ( MCwb )
 III. RESULTS AND DISCUSSION

I. The initial mass of grapes, tomato, and kamias and the mass after 1
hour interval of heating.
Initial Mass(g) 10:45 11:45 12:45 1:45 2:45 3:45 4:45
Commodity
9:45 am am am pm pm pm pm pm
Grapes 6.67 4.67 4.33 3.33 3.33 3 1 0
Tomato 33 31.33 30 27.33 25.67 24 21.67 20.33
Kamias 24 31.33 19 14 13.67 10.67 8.33 6.67

The inial mass of grapes, tomato, and kamias and after 1 hour
interval of heating
35

30

25
Grapes
20 Tomato
Kamias
15

10

0
Initial 10:45 am 11:45 am 12:45 pm 1:45 pm 2:45 pm 3:45 pm 4:45 pm
Mass(g)
9:45 am

The table and graph shows the initial weight of each commodity and the weight after
the one-hour interval of heating. It is observed that the mass of the commodities is
decreasing because of the drying process. It is decreasing since the moisture content of
the commodities is also decreasing.

II. The moisture content of grapes, tomato, and kamias after 1 hour interval
of heating.
Initial
moisture 10:45 11:45 12:45 1:45 2:45 3:45 4:45
Commodity
content (%) am am pm pm pm pm pm
9:45 am
Grapes 0 85 78.59 76.91 69.97 66.67 0 0
Tomato 0 38.39 35.11 32.23 25.61 20.8 15.29 6.18
Kamias 0 72.21 70.13 64.89 52.36 51.21 37.49 19.93
 The moisture content of grapes, tomato, and kamias in
every 1 hour interval of heating
90
80
70
60
Grapes
50
Tomato
40
Kamias
30
20
10
0
Initial 10:45 am 11:45 am 12:45 pm 1:45 pm 2:45 pm 3:45 pm 4:45 pm
moisture
content
(%) 9:45
am

The table and graph above shows the moisture content of grapes, tomato,
and kamias. The moisture content of the commodity is decreasing because of
the drying process, in which its goal is to dry the commodity or reduce its
water content. Just like the other groups, they also used the 105 degrees of
temperature to dry their commodity and also to determine what will happen to
the moisture content of the commodity after several trials. With the use of the
formula of moisture content wet basis, they determined the final moisture
content of each commodity.

III. The above freezing point, below freezing point, thermal conductivity,
and the latent heat of grapes, tomato, and kamias.
Above Thermal
Below Freezing Latent Heat
Commodity Freezing Point Conductivity
Point (kJ/kg·K) (kJ/kg)
(kJ/kg·K) (W/m·K)
Grapes 1.1718 0.2093 0.113 225.7
Tomato 1.0439 0.1613 0.0912 139.4826
Kamias 1.5042 0.334 0.1696 449.8201
 The above freezing point, below freezing point,
thermal conductivity, and latent heat of grapes,
tomato, and kamias
450
300 Grapes
150 Tomato
0 Kamias

The table and graph shows the above freezing point, below freezing point,
thermal conductivity, and latent heat of grapes, tomato, and kamias in every
one hour interval of heating. The above freezing point, below freezing point,
and thermal conductivity are almost the same but the latent heat’s value is
high.

IV. CONCULSION
 V. REFERENCES

Krishnakumar, T. (2019) “Engineering Properties of Agricultural Materials”,

10.13140/RG.2.2.20324.83842,
https://www.researchgate.net/publication/
330533752_Engineering_Properties_of_Agricultural_Materials