Thermal properties of cumin seed Original Research Article

This paper describes the measurement of thermal properties, namely specific heat, thermal conductivity and thermal diffusivity of cumin seed. The specific heat increased from 1330 to 3090 J/kg K with increase in temperature from −70°C to 50°C and moisture content from 1.8% to 20.5% dry basis. The thermal conductivity increased from 0.046 to 0.223 W/m K with the increase in temperature from −50°C to 50°C and moisture content from 1.8% to 20.5% dry basis. The thermal diffusivity increased from 6.53×10−8 to 16.64×10−8 m2/s with increase of temperature from −50°C to 50°C at the moisture content of 7.8% dry basis. At a temperature of 10°C, the thermal diffusivity decreased from 14.72×10−8 to 12.87×10−8 m2/s, with an increase in moisture content from 1.8% to 11.1% dry basis, and thereafter increased to 13.96×10−8 m2/s at 20.5% dry basis. The specific heat, thermal conductivity and thermal diffusivity displayed second order polynomial relationships with temperature and moisture content.