INDIAN INSTITUTE OF SPACE SCIENCE AND TECHNOLOGY,

TRIVANDRUM

HEAT TRANSFER PROJECT

DETERMINATION OF THERMAL DIFFUSIVITY OF POTATO

MADE BY:

Sampathi Divyajyothi (SC09B038) Maddala Deepthi (SC09B040) Rupali Sahu (SC09B049) Prachi Agrawal (SC09B071)

Table of Contents
Sl.no. Topic Abstract Page No. 2

1. Introduction 2. Specifications 3. Procedure 4. Observations 5. Results and Discussions 6. Inferences 7. References

3 4 5 6 7 7 7

ABSTRACT

In this work the thermal diffusivity of potato was determined by numerical method solution of Fouriers second law. The heat transfer model was solved using two curves of temperature history. The two temperature profiles obtained in two different positions in biological material under unsteady state heat transfer were used. The experimental data were adjusted by using the explicit numerical method of finite differences. The calculated thermal diffusivity for cylindrical and flat plate geometry presented good results with the average relative deviation less than 0.78%.

INTRODUCTION Determination of thermal diffusivities of complex shapes requires high analytical skills. Here we have used finite difference numerical method which greatly simplifies the problem. Fouriers second law for unidirectional transient heat conduction in Cartesian and cylindrical coordinates was employed. Thermal diffusivity has been assumed constant over the range of temperatures used. Moisture content was assumed to be 80%. Equations used: a) For cylindrical piece (Ti+1-Ti)/t = (Tm-1-2Tm+Tm+1 )/r2 T(r=0) =T0 T(r=R) =Ts b) For flat piece (Ti+1-Ti)/t=(Tm-1-2Tm+Tm+1)/x2 T(r=0) =T0 T(r=R) =Ts

SPECIFICATIONS: Thermometer 1: Digital thermometer with range - 0 to 1 0C; least count: 0.1C Thermometer 2: Glass and mercury thermometer with range 0.1C Cylindrical specimen: Height: 5cm Radius: 15 mm Cuboidal specimen: Height: 5cm; Width: 1cm; Thickness: 3cm Water bath temperature: 0C to 110c; least count:

PROCEDURE 1) The specimen was put into a water-bath maintained at a constant temperature, with its circular surfaces (cylindrical specimen) or lateral surfaces (cuboidal specimen) insulated with thermocole to ensure heat transfer in 1 direction. 2) Bores were made at the center and at a distance of R/2 from the center and thermometers inserted. 3) Temperature readings were taken at equal intervals of time for around 30 minutes. 4) Above mentioned equations and boundary conditions used to calculate thermal diffusivity for each set of readings and average taken.

a. Cuboidal

b. Cylindrical
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b. OBSERVATIONS
TEMPERATURE PROFILE: A)

For cylindrical specimen:

X: time(s) Y: temp(deg C)

B)

For cuboidal specimen:

X: time(s) Y: temp(deg C)

RESULTS AND DICUSSIONS: For cylinder, the thermal diffusivity has been found out to be 2.2x107 m2/s For the cuboidal plate, the thermal diffusivity is 2.4 x107m2/s

INFERENCES: The experiment yielded a greater value of thermal diffusivity for the flat plate than the cylindrical specimen, but both were quite close to the actual value of 1.3x107m2/s. Errors might have arisen due to the following reasons: 1. Since the specimen is kept in water bath, its moisture content increases. 2. Error in reading temperature values from the thermometer 3. The spacing used was too large to apply finite difference numerical method without much loss in accuracy.

REFERENCES:
[1] Carciofi, B.A.M. et al. Determination of Thermal Diffusivity of Mortadella Using Actual Cooking Process Data. J. Food Eng. v. 55(1), p. 89-94, 2002 [2] Yunus A. Cengel, Heat and Mass Transfer-a Practical Approach, third edition, p.286-289, 2010.