Thermal Properties of Chillies

The effect of moisture content of chillies, on thermal conductivity, thermal diffusivity and specific heat in the nioisture range of 329.44 - 10.24% (d.b) was studied. The thermal conductivity and specific heat of chillies decreased linearly from 0.4900 to 0.0878 W/m.K and 4172.02 to 1768.50 J/kg.K, respectively whereas the thermal diffusivity increased from 3.1693 x 10^-7 to 5.5136 x10^-7 m^2/s as the moisture content decreased from 329.44 to 10.24 %(d.b) at 25°C.