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EXPERIMENTAL INVESTIGATION OF THE THERMOPHYSICAL CHARACTERISTICS OF THE MELATIC MEAT

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This article presents some results of experimental studies of the thermophysical characteristics of melon pulp. The thermophysical characteristics of the pulp of melons of different varieties in the temperature range from 20 º to 70 ºС are determined. It has been established that thermal conductivity and thermal diffusivity increases with increasing temperature almost linearly. Empirical expressions for the coefficients of thermal conductivity and thermal diffusivity are obtained. These data will be useful in the thermal calculation of drying installations in the production of dried melon.

AUTHORS

Z.Iskandarov

Tashkent State Agrarian University

G.Abdieva

Tashkent State Agrarian University

N.Saidkhujaeva

Tashkent Institute of Irrigation and agriculture mechanization engineers

M.Karimullaeva

Nukus branch of Tashkent State Agrarian University

M.Matyakubov

Tashkent State Agrarian University

Tags

# температура# тадқиқот# тажриба# дыня# melon# qovun# harorat# koeffitsiеntlari# issiqlik-fizik# коэффициент# теплофизик# исследование# temperature# coefficient# thermophysical# investigation

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References

N.Saidkhujaeva. ―Разработка механизированного очистителя плодов дыни от кожуры‖. «AGRO ILM» аграр-иқтисодий, илмий-амалий журнал, 2017 йил, 2 (46)-сон, 101-103бет

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