The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod

In this study, a glass box was measured using a voltage regulator at three voltages of 30, 50, 70 volts, and at three times of 3, 6, 9 minutes boiling in a glass box, the weight changes were recorded and the temperature variations were recorded using a data logger. then , the thermal properties of the casing including : Specific heat capacity , thermal conductivity coefficient and thermal distribution coefficient were investigated. The data were analyzed using a factorial experiment into completely random design. The results showed that both the studied factors, the duration of significant heating and the amount of voltage, had a significant effect on specific heat, thermal conductivity and thermal diffusion coefficient, so that specific heat and thermal conductivity increased and thermal emission coefficient were decreased So that the maximum amount of special heat at 70 volts and the time of 9 minutes is 0.923 kJkg-1°C-1 and the lowest amount of special heat at 30 volts and the time of 3 minutes is 0.190 kJkg-1°C-1 was obtained, in the discussion of the thermal conductivity coefficient, the highest thermal conductivity coefficient at 70 volts and the time of 9 minutes, the value of which is 0.513 Wm-1°C-1 and the lowest thermal conductivity coefficient at 50 volts and time. 3 minutes, the value of which is equal to 0.150 Wm-1°C-1 , and also in the discussion of thermal emission coefficient, the highest value is related to voltage 50 and the time of 3 minutes is equal to 7.2×10-6 m2s-1 and the lowest Thermal emission coefficient is equal to 1.2×10-6 m2s-1, Which was about 30 volts and lasted 9 minutes.