Abstract
AbstractThermal and mechanical properties of cassia are primarily required in the study of its different thermal and mechanical operations. The thermal properties of cassia bark viz., specific heat, glass transition temperature (Tg), bulk thermal conductivity, and bulk thermal diffusivity were determined for a moisture range of 8–14% dry basis (d.b). Compression test was performed by Universal Testing Machine to examine the breaking characteristics of cassia along its three orthogonal directions at 11.10% d.b. moisture level. Results revealed that the specific heat increased from 1,553.12 to 3,232.90 J kg−1 °C−1 with an increase in moisture at 30°C. Whereas Tg decreased linearly from −66.67 to −86.09°C and the bulk thermal conductivity increased linearly from 0.10 to 0.14 W m−1 °C−1 with a rise in moisture content of the sample. Moreover, the bulk thermal diffusivity of cassia bark decreased from 2.75 × 10−7 to 1.62 × 10−7 m2 s−1 with an increase in moisture level. The average rupture forces for cassia ba...
Highlights
Spices are one of the essential agricultural commodities that perform a crucial role in our present day life as a flavoring and preserving agent in foods, including pharmaceuticals and cosmetic applications (Ghodki & Goswami, 2016a, 2016b, 2016c, 2016d)
The outcomes of this research showed that change in moisture level of cassia from 8 to 14% d.b. caused a significant variation in its thermal properties such as bulk thermal conductivity, glass transition temperature, bulk thermal diffusivity and specific heat
The bulk thermal diffusivity and glass transition temperature decreased with the rise in moisture level at 30°C
Summary
Spices are one of the essential agricultural commodities that perform a crucial role in our present day life as a flavoring and preserving agent in foods, including pharmaceuticals and cosmetic applications (Ghodki & Goswami, 2016a, 2016b, 2016c, 2016d). Cinnamon and cassia have been separated into two distinct species in the past: Cinnamomum verum Presl L. as cinnamon; while, Cinnamomum cassia Presl L., Cinnamomum loureirii Nees L., Cinnamomum burmannii Blume L. are considered as cassia (Ghodki & Goswami, 2015; Tainter & Grenis, 2001). Ceylon Cinnamon or true cinnamon is the most common name of the cinnamon in Spice Industry which is indigenous to Sri Lanka; while cassia may be grown in Indonesia, China, Vietnam, and India (Peter, 2006). Cassia (Cinnamomum loureirii Nees L.) belongs to the family of Lauraceae commonly known as Saigon or Vietnamese Cassia, native to Vietnam, and is one of the major economic species of Cinnamomum (Goswami & Ghodki, 2015; Peter, 2006). Cassia is known for its higher volatile oil content and sweeter flavor (Ghodki & Goswami, 2016d)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
