Effect of moisture content and temperature on thermal behaviour of sesame seed

Abstract

The specific heat, thermal diffusivity and thermal conductivity of two varieties (white and brown) of sesame seeds were evaluated as a function of moisture content and temperature. The experiments were conducted in the temperature range of 25-70˚C and the moisture content range of 3.86-19.83% (dry basis) for white and 3.07-18.99% (dry basis) for brown varieties. The specific heat of white and brown sesame seeds ranged 1062-3058 and 906-2958 J/(kg·˚C), respectively. Thermal diffusivity and thermal conductivity values also increased with increasing either moisture content or temperature. Thermal diffusivity varied between 4.66×10-8 and 8.59×10-8 m2/s for white and 4.36×10-8-8.08×10-8 m2/s for brown varieties. Thermal conductivity ranged 0.031-0.149 and 0.023-0.135 W/(m·˚C) for white and brown varieties, respectively. Results showed that the moisture content and temperature had significant effects (p≤0.01) on the studied properties.