EXPERIMENTAL INVESTIGATION OF THE THERMOPHYSICAL CHARACTERISTICS OF THE MELATIC MEAT

Author: Iskandarov Zafar, Abdieva Gulmira, Saidkhujaeva Nafisa, KarimullaevaMarziya, Matyakubov Maqsad

Abstract:

This article presents some results of experimental studies of the thermophysical characteristics of melon pulp. The thermophysical characteristics of the pulp of melons of different varieties in the temperature range from 20 º to 70 ºС are determined. It has been established that thermal conductivity and thermal diffusivity increases with increasing temperature almost linearly. Empirical expressions for the coefficients of thermal conductivity and thermal diffusivity are obtained. These data will be useful in the thermal calculation of drying installations in the production of dried melon. 

EXPERIMENTAL INVESTIGATION OF THE THERMOPHYSICAL CHARACTERISTICS OF THE MELON PULP

Author: Iskandarov Zafar, Abdieva Gulmira, Saidkhujaeva Nafisa, Karimullaeva Marziya, Matyakubov Maqsad

Abstract:

This article presents some results of experimental studies of the thermophysical characteristics of melon pulp. The thermophysical characteristics of the pulp of melons of different varieties in the temperature range from 20ºC to 70ºC are determined. It has been established that thermal conductivity and thermal diffusivity increase with increasing temperature almost linearly. Empirical expressions for the coefficients of thermal conductivity and thermal diffusivity are obtained. These data will be useful in the thermal calculation of drying installations in the production of dried melon.