Abstract
ABSTRACTThe present work deals with experimental determination of bulk specific heat, bulk thermal conductivity, bulk and true density and moisture content of Columbian and Mexican coffee bean powders. Specific heat was determined by DSC, thermal conductivity by modified Fitch apparatus, density by stereopycnometer and moisture contents by standard vacuum oven method. Specific heat values showed marginal rise over the temperature range (45 to 150C) studied. Thermal conductivity values, determined in the temperature range of 20–60C were not found to have any definite trend with rise in moisture in the experimental range of 4.8 to 9.8% moisture (dry basis). Bulk density of powders varied appreciably (1.298 to 0.882 g.cm−3), while the change was negligible for true density (1.361 to 1.092 g.cm−3) with the degree of roasting. Statistical analysis of the data shows the reliability of the experimental determinations. Suitable correlations were developed to determine bulk specific heat and bulk density.
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