Relationship between thermal properties of canola pods (without seed) with moisture content, porosity and chemical composition of pods

Thermal properties of canola pods including coefficients of thermal conductivity, thermal diffusivity and specific heat and chemical composition of rapeseed pods were measured at three levels of conventional canola varieties cultivated in the north of Iran (Hyola 50, Hyola 401 and Hyola 420) and in three times before harvest, while harvest and post-harvest. Then the relationship between the thermal properties of canola pods with chemicals, moisture and porosity were investigated. Conductivity coefficient was resulted from linear thermal method, the specific heat was obtained from mixing method and diffusion coefficients were calculated by the formula. The results showed that changes of variety and time of sampling were significant on thermal conductivity coefficient and diffusion coefficient at the probability level of 1%. Changes of variety at the level of 1% and time changes of sampling at the level of 5% were significant on specific heat. As well as the interaction between the variety and time was effective on conductivity coefficient and thermal diffusivity coefficient at 1% level. It was also observed between thermal properties and porosity, the relationship was significant at 5% level. As well as the relationship between the thermal properties and chemical composition was significant at 5% level