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The effects of various pretreatments on the thermal properties of rosemary leaves | ||
| Biosystems Engineering and Renewable Energies | ||
| دوره 1، شماره 1، فروردین 2025، صفحه 29-36 اصل مقاله (361.13 K) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22069/bere.2024.22957.1004 | ||
| نویسندگان | ||
| Mohammad Vahedi Torshizi* 1؛ Arash Rokhbin2؛ mohammad javad Mahmoodi2 | ||
| 1Department of Biosystems Engineering, Tarbiat Modares University, Tehran, Iran | ||
| 2Department of Biosystems Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| چکیده | ||
| This study examines the rosemary thermal properties, including thermal conductivity, specific heat capacity, and thermal diffusion coefficient in the microwave, blanching, and oven pretreatments. To test the microwave pretreatment for three-time levels of 60, 90, and 120 s, the changes in the samples’ weights in the microwave were recorded. The blanching pretreatment was done on the samples at three-time levels of 180, 360, and 540 s. Finally, in the oven treatment, the rosemary leaf samples were placed at three temperature levels of 30, 45, and 60 °C for 15 min. Then, in three voltages of 4, 7, and 10 V, the thermal properties were obtained separately for each of the pretreatments, and for all cases, a control treatment was considered. The data were analyzed as a factorial experiment based on a completely randomized design. Based on the results for microwave and blanching treatments, increasing the treatment time and reducing the oven temperature led to a decrease in thermal conductivity, specific heat capacity, and thermal diffusivity. An increase in voltage affected the thermal properties of rosemary leaves across all three pretreatments, showing effectiveness in each method. The pretreatment levels were significantly higher than the process voltage for the thermal conductivity and diffusion coefficient, which indicates that pretreatment has a more significant impact on the thermal properties of the process. The maximum value of the electrical conductivity coefficient is 0.4256, 0.5851, and 0.510 W m-1 °C-1, and for the specific heat capacity of 2.58, 2.68, and 2.65 kJ kg-1 °C-1, and also for the thermal diffusion coefficient of 2.48 × 10-6, 2.81 × 10-6 and 2.50 × 10-6 m2 s-1 for microwave, blanching, and oven pretreatments, respectively. Among the three pretreatments, microwave pretreatment significantly reduced the thermal conductivity, specific heat capacity, and thermal diffusion coefficient of rosemary leaves. | ||
تازه های تحقیق | ||
Research Highlights:
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| کلیدواژهها | ||
| Microwave pretreatment؛ Rosemary؛ Specific heat؛ Thermal conductivity؛ Thermal diffusio | ||
| مراجع | ||
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