Thermal Properties of Coriander and Anise Seeds

Abstract

Some thermal properties of coriander and anise seeds were evaluated as functions of moisturecontent. Specific heat was determined using the method of mixtures. Thermal conductivity was mea-sured by the transient technique using the line heat source method assembled in a thermal conductiv-ity probe. Empirical equations relating moisture content to thermal properties were derived. Specificheat, thermal conductivity and thermal diffusivity of coriander seed were found to be between 1.84 and3.26 kJ kg-1K-1, 0.107 and 0.142 W m-1K-1, 1.692 x 10-7 and 1.310 x 10-7 m2 s-1 in the moisture contentrange of 8.25–37.60% (d. b.), respectively. Specific heat, thermal conductivity and thermal diffusivity ofanise seed were found to be between 1.84 and 3.26 kJ kg-1K-1, 0.135 and 0.162 W m-1K-1, 1.872 x 10-7 and1.200 x 10-7 m2 s-1 in the moisture content range of 10.40–56.00% (d.b.), respectively. Specific heats andthermal conductivities of coriander and anise seeds increased with an increase in moisture content,while their thermal diffusivities decreased with increased moisture content.