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Group 7
Group 7
Group-7
Prof. Vineet Vasishta
Problem Statement
Knowledge of thermal properties are of great importance to analyze
transport phenomenon and to design food processing system units
such as boilers, evaporators and chillers. In our project we are
performing experiment to determine thermal conductivity of potato
and apple that can be of great importance in determining the amount
of time and heat required to completely process the food.
Motivation
Fond of lays and balaji Potato chips
Difficulty in achieving constant high quality food
Emphasis on techniques to save the lose of energy.
Automation, the hot topic of this era which gave us
the motive to think of something useful for intelligent
systems.
Motivation
Project Description
V r^2
Project Procedure
Project Procedure(contd.)
Project Procedure(contd.)
Key Assumptions:
Specimen
Thermal
Conductivity
(Obtained)
Ideal Values
1 (Trial)
Potato
0.43
0.5-0.9
Potato
0.56
0.5-0.9
Potato
0.71
0.5-0.9
Apple
0.39
0.4-0.5
Interpretation of results
The difference in trends obtained for Potato and Apple is due to difference
Discussion:
Future Prospects
Acknowledgement
A special thanks to Ankita Sinha and Zeeshan for their constant
guidance and helping us in procuring equipment. We also thank
Electrical lab staff for providing equipment.
References
https://www.youtube.com/watch?v=0fob4lal4Ro&feature=youtu.be&t=39
https://www.youtube.com/watch?v=90J0Gl-5ggs&feature=youtu.be&t=36
https://www.youtube.com/watch?v=nETvSVQzzTw&feature=youtu.be
https://www.youtube.com/watch?v=cBR-bntimrc&feature=youtu.be&t=2
https://en.wikipedia.org/wiki/Talk%3AElectrical_conductivity
Papers Referred
http://pcfarina.eng.unipr.it/Public/Termofluidodinamica/Utility/Tabelle%20A
limenti.pdf
http://www.sciencedirect.com/science/article/pii/026087749290058E
Group-7
Goutham Solleti
14110129
Chinmay Sonar
14110130
Sai Rohit
14110126
Udit Relan
14110112