Experimental Investigation on Thermal Conductivity of Muskmelon ( Cucumis melo) as a function of Moisture content and Density by Transient Analysis

  Syed Shabuddin,  Shiva Kumar Modi,  Vaddin Chetan

Food is the main source of energy for all living organisms on earth. All food sources need some sort of preservation in order to reduce or to stop spoilage, to maintain the desired nutritional values. Muskmelon is one such fruit with high nutritional properties. In order to design equipment and facilities for drying, preservation and processing the knowledge of its thermal properties is very essential. Therefore in this study the effective thermal conductivity of Muskmelon (Cucumismelo) cultivator Ballari area , Karnataka, India were analyzed by Transient line heat source method at different moisture content ( 40% to 90%)wb for two different densities. The analysis reveals that the thermal conductivity of Musk melon increased with increase in Moisture content in the range of 0.4403W/m0C&0.5955W/m0C .The Experimental values obtained were statistically analyzed & compared with Sweat & Anderson equations .These values were found in good agreement with the predicted models. The analyzed data will help to develop preservation techniques, enhance shelf life and better control on both process and product of food industry and researchers.

Keywords- Musk Melon, Drying, Moisture content, Density, thermal Conductivity, Line heat source.

Unique Identification Number - IJEDR1603154
Page Number(s) - 958-965
Pubished in - Volume 4 | Issue 3 | September 2016
DOI (Digital Object Identifier) -   
Publisher - IJEDR (ISSN - 2321-9939)

  Syed Shabuddin,  Shiva Kumar Modi,  Vaddin Chetan,   "Experimental Investigation on Thermal Conductivity of Muskmelon ( Cucumis melo) as a function of Moisture content and Density by Transient Analysis", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.4, Issue 3, pp.958-965, September 2016, Available at :http://www.ijedr.org/papers/IJEDR1603154.pdf