Carosio, Maria G. A.
Bernardes, Diego F.
Andrade, Fabiana D.
Moraes, Tiago B.
Colnago, Luiz A.
Total Authors: 6
 Univ Sao Paulo, Inst Quim Sao Carlos, Sao Carlos, SP - Brazil
 Fine Instrument Technol, Sao Carlos, SP - Brazil
 Univ Sao Paulo, Inst Fis Sao Carlos, Sao Carlos, SP - Brazil
 EMBRAPA Instrumentacao, Sao Carlos, SP - Brazil
Total Affiliations: 4
Journal of Food Engineering;
Web of Science Citations:
A time domain nuclear magnetic resonance (TD-NMR) method to measure temperature and thermal diffusivity of intact oilseeds is demonstrated. The method to measure temperature of intact seeds is based in a calibration curve between the transverse relaxation time (T-2) of vegetable oil in the seed, with temperature. The thermal diffusivity (lambda) was calculating using the time constant of temperature decay, when the spherical sample was placed in a low temperature bath and its radius. The proof of principle was demonstrated with spherical samples of glycerol and ethylene glycol with known lambda. Thermal diffusivity of the macadamia nuts calculated by this method were approximately 0.9 x 10(-7) m(2) s(-1), similar to these values measured by thermocouple method (0.6 x 10(-7) m(2) s(-1)), Dickerson method (0.8 x 10(-7) m(2) s(-1)) and the lambda reported in literature for nuts and oilseeds. (C) 2015 Elsevier Ltd. All rights reserved. (AU)