Project Title

Thermal Properties of Clove Seeds

Academic department under which the project should be listed

SPCEET - Mechanical Engineering

Faculty Sponsor Name

Sathish kumar Gurupatham

No human subjects involved.

Abstract (300 words maximum)

Clove (Curcuma longa L.) may be considered as the best of all the known antioxidants. The medicinal properties of clove are significant, and clove has been a home remedy for curing several ailments and diseases. Health benefits from the use of clove have been known over the centuries. Apart from culinary uses, clove oil possesses anti-fungal, anti-viral, anti-microbial, anti-diabetic, and anti-inflammatory properties too. The knowledge of the thermal properties of clove seed is essential for the design and analysis of its processing and the processing equipment with respect to heat transport. There has been no work done on thermal properties of clove seed in the past. Thermal conductivity, specific heat, and thermal diffusivity of the clove seed were measured experimentally using the transient hot bridge method. The specific heat of the seed was also measured using the calorimeter method and found to match very closely. In the experiment, thermal conductivity, specific heat, and thermal diffusivity of the seeds were measured to be 0.0549(W/m-K), 0.002823) KJ/Kg-K), and 2.87242 mm2/s.

Project Type

Event

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Thermal Properties of Clove Seeds

Clove (Curcuma longa L.) may be considered as the best of all the known antioxidants. The medicinal properties of clove are significant, and clove has been a home remedy for curing several ailments and diseases. Health benefits from the use of clove have been known over the centuries. Apart from culinary uses, clove oil possesses anti-fungal, anti-viral, anti-microbial, anti-diabetic, and anti-inflammatory properties too. The knowledge of the thermal properties of clove seed is essential for the design and analysis of its processing and the processing equipment with respect to heat transport. There has been no work done on thermal properties of clove seed in the past. Thermal conductivity, specific heat, and thermal diffusivity of the clove seed were measured experimentally using the transient hot bridge method. The specific heat of the seed was also measured using the calorimeter method and found to match very closely. In the experiment, thermal conductivity, specific heat, and thermal diffusivity of the seeds were measured to be 0.0549(W/m-K), 0.002823) KJ/Kg-K), and 2.87242 mm2/s.