Moisture dependent thermal properties of ground flaxseed (Linum usitatissimum)


  • Ajit Kumar Singh Assistant Professor


ground flaxseed, thermal properties, bulk density, thermal conductivity, specific heat, thermal diffusivity


The thermal properties of flours have been extensively used as engineering parameter in the design of processes and equipment to handle, transport, storage purpose and for protection of quality of technological process by processing to final products. The thermal properties of ground flaxseed (Linum usitatissimum) were investigated as a function of moisture content in the range of 4.82%-29.32% dry basis (d.b.) at six moisture levels, using a KD2 Pro Thermal Properties Analyzer. As the moisture content of ground flaxseed increased from 4.82 to 29.32 (% d.b.), the thermal conductivity, specific heat and thermal diffusivity increased from 0.122 to 0.184 W m-1 K-1, 2.94 to 5.64 kJ kg-1 K-1, and 6.42×10-8 to 8.11×10-8 m2/s, respectively. Ground flaxseed moisture content effect was statistically significant (p<0.05) on all properties and baseline data were generated for the development of necessary handling and processing equipment.

Author Biography

Ajit Kumar Singh, Assistant Professor

Assistant ProfessorDepartment of Agricultural Engineering






VI-Postharvest Technology and Process Engineering