Class Code: #25

3BSABE-A

Thermal Properties of Grapes, Tomatoes and Kamais

Introduction
Methodology
 Results and Discussion

Commodit Initial Mass(g) 10:45 11:45 12:45 1:45 2:45 3:45 4:45
y 9:45 am am am am am am am am
Grapes 6.67 4.67 4.33 3.33 3.3 3 1 0
Tomato 33 31.33 30 27.33 25.67 24 21.67 20.33
Kamias 24 22.33 19 14 13.67 10.67 8.33 6.67
Table 1.1:

The Intial Mass of Grapes, Tomatoes, and Kamias and

after 1 hour Interval of Heating
35
30
25
Grapes
20 Tomato
Kamias
15
10
5
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

Figure 1.2

Table 1.2:

Initial Moisture MC @ MC @ MC @ MC @ MC @ MC @ MC @
Commodity Content (Wb)(%) 10:45 11:45 12:45 1:45 2:45 3:45 4:45
9:45 am am am am am am am am
Grapes 0 85 78.59 76.91 69.97 69.70 66.67 0
Tomato 0 38.39 35.11 32.23 25.61 20.80 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, Tomatoes, and
Kamias in every 1 hour Interval of Heating
90
80
70
60
Grapes
50
Tomato
40
30 Kamias
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

Figure 1.2:

Table 1.3:

Specific Heat Thermal

Commodit Latent Heat
Above Freezing Below Freezing Conductivity
y (kJ/kg)
Point (kJ/kg·K) Point (kJ/kg·K) (W/m·K)
Grapes 3.069 1.674 0.4360 1504.7419
Tomato 1.044 0.9146 0.0912 139.4826
Kamias 1.504 1.087 0.1696 449.8201

The Above Freezing Point, Below Freezing Point,

Thermal Conductivity, and Latent Heat of Grapes,
Tomatoes, and Kamias.
1600
1200
800 Grapes
400 Tomato
0 Kamias
K) K) ?K
) g)
kg? kg? m J/k
kJ
/ J/ /
t (k
t ( t (k ( W
ea
in in ity H
Po Po cti
v nt
g g te
zin zin ndu La
e e Co
re Fr
e
al
eF w m
ov lo er
Ab Be Th

Figure 1.3
Figure 1.1
 Grapes
0.35

0.3

0.25
Moisture Content

0.2

0.15

0.1

0.05

0
5

7
7

7
0.

.4

04

05

05

05

05
10

23

0.

0.

0.
0.

0.

Latent Heat

Figure1.2

Series 1
5
4.5
4
3.5
3
Series 1
2.5
2
1.5
1
0.5
0
Category 4
: