Thermal conductivity, specific heat, thermal diffusivity, and emissivity of stored canola seeds with their temperature and moisture content

2015 ◽  
Vol 165 ◽  
pp. 156-165 ◽  
Author(s):  
D.U. Yu ◽  
B.L. Shrestha ◽  
O.D. Baik
Keyword(s):  
Thermal Conductivity ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat

scholarly journals Effect of moisture content on the thermal properties of Horse-Eye Bean seeds relevant to its processing

2020 ◽  
Vol 45 (4) ◽  
pp. 71-80
Author(s):  
Ide Ejike ◽  
Ike Oluka ◽  
Eze Chukwuka
Keyword(s):  
Thermal Conductivity ◽  
Regression Analysis ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Bulk Density ◽  
Food Processing ◽  
Positive Relationship ◽  
Measured Specific Heat

The specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean (Mucuna sloanei) were determined as a function of moisture content using the method reported by A.O.A.C (2000). The sample varieties used were the Big Sized and the Small Sized Horse-Eye bean. The specific heat and the thermal conductivity were measured using a Bomb Calorimeter. The thermal diffusivity was calculated from the measured specific heat, thermal conductivity and bulk density of the samples. Within the moisture range of 10.5% to 16.87% (b.b), the specific heat, thermal conductivity and thermal diffusivity varied with the moisture content. Results showed that the specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean seeds ranged from 116.76 to 203.29 kJ/kgK; 21.07 to 32.23 W/moC; and 3.12 x 10-7 to 9.19 x 10-7 m 2 /s, for the Big Sized varieties, and 112.06 to 194.61 kJ/kgK; 19.85 to 24.08 W/moC; and 3.05 x 10-7 to 6.71 x 10-7 m 2 /s, for the Small Sized varieties as the moisture content increases from 10.5% to 16.87%. Regression analysis were also carried out on the thermal properties of the Horse-Eye bean varieties and moisture content, and there was positive relationship between the parameters. There were significant effects of moisture content (p < 0.05) on all the parameters conducted. The findings and the data generated will create an impact in the food processing industries for Horse-Eye bean.

scholarly journals Thermal properties of soursop seeds and kernels

2017 ◽  
Vol 63 (No. 2) ◽  
pp. 79-85 ◽  
Author(s):  
Tunji Oloyede Christopher ◽  
Bukola Akande Fatai ◽  
Olaniyi Oriola Kazeem ◽  
Oluwatoyin Oniya Oluwole
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Oil Recovery ◽  
Thermal Analyser ◽  
Selection Of

The thermal properties of soursop seeds and kernels were determined as a function of moisture content, ranged from 8.0 to 32.5% (d.b.). Three primary thermal properties: specific heat capacity, thermal conductivity and thermal diffusivity were determined using Dual-Needle SH-1 sensors in KD2-PRO thermal analyser. The obtained results shown that specific heat capacity of seeds and kernels increased linearly from 768 to 2,131 J/kg/K and from 1,137 to 1,438 J/kg/K, respectively. Seed thermal conductivity increased linearly from 0.075 to 0.550 W/m/K while it increased polynomially from 0.153 to 0.245 W/m/K for kernel. Thermal diffusivity of both seeds and kernels increased linearly from 0.119 to 0.262 m<sup>2</sup>/s and 0.120 to 0.256 m<sup>2</sup>/s, respectively. Analysis of variance results showed that the moisture content has a significant effect on thermal properties (p ≤ 0.05). These values indicated the ability of the material to retain heat which enhances oil recovery and can be used in the design of machine and selection of suitable methods for their handling and processing.

scholarly journals Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, Nigeria

2019 ◽  
Vol 65 (No. 2) ◽  
pp. 56-62
Author(s):  
Olugbenga Abiola Fakayode ◽  
Olayemi Olubunmi Ojoawo
Keyword(s):  
Experimental Data ◽  
Thermal Conductivity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Linear Regression ◽  
Moisture Content ◽  
Specific Heat ◽  
Regression Equations ◽  
Content Variation

The thermal properties of some selected vegetables in Akwa Ibom State, Nigeria were investigated. The specific heat, thermal conductivity and thermal diffusivity for the five selected vegetables (Afang, Nkong, Atama, Editan and Nton) were determined and the moisture content variation was investigated. The specific heat values ranged from 2,348–4,580 J·kg<sup>–1</sup>·K<sup>–1</sup>, while the thermal conductivity values ranged from 0.00368–0.489 and the thermal diffusivity values ranged from 1.03 × 10<sup>–7</sup>–1.99 × 10<sup>–7</sup> m<sup>2</sup>·s<sup>–1</sup>. Nton had the highest specific heat and thermal conductivity, while Editan had the highest diffusivity. An increase in the moisture content increased the specific heat, thermal conductivity and diffusivity of the vegetables and the relationships were found to be linear. Regression equations for the thermal properties were established as a function of the product’s moisture content with the experimental data from this study. The thermal properties of the vegetables varied linearly with the moisture content and there were significant differences in the thermal properties of the selected vegetables.

Specific Heat, Thermal Conductivity and Thermal Diffusivity of Red Lentil Seed as a Function of Moisture Content

2013 ◽  
Vol 38 (4) ◽  
pp. 1807-1811 ◽  
Author(s):  
Seyed Mohammad Taghi Gharibzahedi ◽  
Mohammad Ghahderijani ◽  
Zhaleh Sadat Lajevardi
Keyword(s):  
Thermal Conductivity ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat

scholarly journals Experimental Study of Drying Parameters of Ginger at Different Temperature and Moisture Content

2018 ◽  
Vol 3 (9) ◽  
pp. 34
Author(s):  
Olusegun Solomon Olaoye ◽  
A. J. Ogunleye
Keyword(s):  
Thermal Conductivity ◽  
Experimental Study ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Initial Moisture Content ◽  
Moisture Diffusion ◽  
Effect Of Temperature ◽  
Clean Water ◽  
Heat Treated

Drying provides extended shelf life to agricultural crops in general and thus proper design of dryer will assist in drying them to acceptable level and quality. To design adequate dryer, necessary drying parameters of drying materials is necessary. This work involves experimental determination of effective drying parameters such as moisture content, moisture diffusion coefficient, density (true and bulk), specific heat, thermal conductivity and thermal diffusivity of ginger and to analyze these parameters in relation to each other. Fresh ginger rhizomes were washed to remove soil from the field, peeled and washed again in clean water and sliced into thin pieces. The sliced ginger was heat-treated by adding 200ml of clean water and steaming for 5–8 minutes in an aluminum pot, to a temperature of 85–90 oC, and a light brown colour. Microwave oven, calorimeter, desiccators, thermometers, triple beams balance, micrometer screw gauge were used to determine the drying parameters of ginger. Effect of temperature and moisture content on some thermal properties was determined. The results of the experiments shows that average initial moisture content for the ginger samples was 72.31%, the true and bulk densities of the sample increased linearly from 0.5809 to 0.6338g/cm3 and 0.7405 to 0.7972 g/cm3 respectively between the temperatures of 45 – 75 °C. The specific heat capacity of ginger varied from a minimum of 1.568kJkg-1K-1 to a maximum of 2.026kJ kg-1K-1, with temperature in the range of 45oC to 75oC and moisture content in the range of 24.43 to 46.19 % (d.b). The thermal conductivity of ginger samples varied from 0.316×10-3 to 9.763×10-4 Jm-1S-1 oC; as the moisture content and temperature increased. Thermal diffusivity of the ginger increased linearly from 3.149×10-8 to 4.438×10-8 m2s-1 for ginger with increase in moisture content and temperature. Conclusively, the experimental study analysis show that specific heat of ginger varies with temperature. Also, there is variation in length, breath and thickness of ginger when subjected to temperature. Therefore, it can be said that ginger do shrinks when it is subjected to heat.

scholarly journals Influence of Moisture and Temperature on the Thermal Properties of Jack Bean Seeds (Canavalia ensiformis)

2021 ◽  
Author(s):  
Jelili Hussein ◽  
Moruf Olanrewaju Oke ◽  
Kazeem Olaniyi Oriola ◽  
Abimbola Ajetunmobi
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Thermal Analyzer

The thermal properties (specific heat capacity, thermal conductivity, and thermal diffusivity) of jack bean seed (Canavalia ensiformis) were determined for usage in designing the equipment necessary for thermal processes. These thermal properties were determined at 5, 10, 15, 20, and 25 % moisture contents (wb) and temperatures at 30, 40, and 50oC using the KD2 Pro thermal analyzer. Results showed that the specific heat capacity ranged from 1.55 to 2.47 kJ/kgK, 1.26 to 1.84 kJ/kgK and 1.32 to 1.99 kJ/kgK; thermal conductivity 0.21 to 0.47 W/mK, 0.34 to 0.52 W/mK, and 0.26 to 0.60 W/mK and thermal diffusivity 0.25 to 0.41 x 10-7 m²/s, 0.32 to 0.57 x 10-7 m²/s, and 0.32 to 0.60 x 10-7 m²/s at 30, 40, and 50°C respectively for the moisture ranges studied. The temperature and moisture content effect were not significant (p>0.05) with specific heat and thermal diffusivity but significant (p<0.05) with thermal conductivity in third-order polynomial. A non-linear relationship was established between the three thermal properties and moisture content within the studied temperature range. The resulting regression models for the thermal properties gave a high coefficient of determinations (R2 ≥ 0.7995) which implies that they can be used to describe the relationships between temperature, moisture, and thermal properties of jack bean seeds.

scholarly journals Thermal Properties of New Developed Nigerian Illa and Ekpoma Rice Flour Varieties as Effected with Moisture Content

2021 ◽  
Vol 2 (2) ◽  
pp. 460-471
Author(s):  
Ide PATRICK EJIKE ◽  
Ikoko OMENAOGOR
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Bulk Density ◽  
Specific Heat Capacity ◽  
Rice Flour ◽  
Thermal Parameters

Thermal parameters of food flour moisture content and temperature give an insight in the development and prediction of models that meet the needs of process design models, it also determine the thermal load of a particular product during handling. The bulk density (ρ), thermal conductivity (k), specific-heat capacity (Cp) and diffusivity (α) of Illa and Ekpoma rice flour were studied at varied (MC) moisture content (%) level. The results showed significance in thermal properties values at the different MC levels. The MC increased from 10.56 to 18.50%, increased the specific heat capacity (Cp) from 5.72 to 48.61kJ kg-1 °C-1 and 6.84 to 29.41 kJ kg-1 °C-1 for Illa and Ekpoma rice variety respectively and thermal conductivity(k) from 0.03 to 1.56 W/m0C and 0.03 to 0.38 W m-1 °C-1 for Illa and Ekpoma rice flour samples. Thermal diffusivity(α) and bulk density (ρ) of the processed Illa and Ekpoma rice flour samples decreased across the MC range of 10.56 to 18.50% (d.b). Thermal diffusivity(α) decreased from 4.38 to 1.25 x 10-4 m2 s-1 and 3.42 to 1.30 x 10-4 m2 s-1 for Illa and Ekpoma rice flour respectively while the values of bulk density (ρ) decreased from 697.72 to 676.34 kg m-3 and 687.49 to 664.26 kg m-3 for Illa and Ekpoma rice flour respectively.The developed model equations can be applied in estimation of thermal parameters of rice flour. Finally, Ekpoma and Illa rice flour sample displayed good thermal characteristics and it can be used as an alternative to imported wheat flour.

scholarly journals Determination of Some Selected Thermal Properties of Pumpkin Seeds (Cucurbita pepo)

2021 ◽  
Vol 25 (4) ◽  
pp. 599-604
Author(s):  
M.O. Sunmonu ◽  
M.M. Odewole ◽  
O.A. Adeyinka ◽  
M.S. Sanusi ◽  
S.O. Musa
Keyword(s):  
Thermal Conductivity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Average Moisture Content ◽  
Pumpkin Seed ◽  
C Value ◽  
Pumpkin Seeds

In this study, some selected thermal properties (specific heat, thermal conductivity and thermal diffusivity) in the moisture content range of 5.0-5.6% or green and 4.80 – 5.20% for white varieties of pumpkin seeds were determined. The specific heat was measured using mixture method while the thermal conductivity was measured by transient technique using the heat line source. The green pumpkin seed has average moisture content of 5.2% higher than moisture content of white pumpkin seed of average 4.8%. The average specific heat values of green pumpkin seed are 6.171kJ/kgK and white pumpkin seed 4.327kJ/kgK. The thermal conductivity values for white pumpkin seed ranged from 0.074 to 0.288 W/m°C while that for green pumpkin seed ranged from 0.079 to 0.433 W/m°C. The thermal diffusivity values for green pumpkin ranged from 0.0011 to 0.06 m2/s while that for white pumpkin seed ranged from 0.01 to 0.06 m2/s. It was concluded that the higher the moisture content (5.2%) the higher the value of specific heat of seed (6.171kJ/kgK). It can also be concluded that the thermal conductivity (0.079 to 0.433 W/m°C) value is higher with high moisture content (5.2%).

scholarly journals Effect of Frying Temperature and Time on Thermophysical Properties and Quality Attributes of Deep-Fat Fried Plantain (Dodo)

2021 ◽  
pp. 1-6
Author(s):  
J. A. Adeyanju ◽  
B. E. Alabi ◽  
A. O. Abioye ◽  
A. A. Adekunle ◽  
A. A. Oloyede
Keyword(s):  
Thermal Conductivity ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Product Quality ◽  
Thermophysical Properties ◽  
Quality Attributes ◽  
Processing Conditions ◽  
Frying Temperature ◽  
Acceptable Quality

This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time intervals (120-240 sec). The thermophysical properties determined include specific heat, thermal conductivity, thermal diffusivity and density. The product quality attributes were moisture content, oil content and colour. The specific heat, thermal conductivity, thermal diffusivity and density of the deep-fat fried plantain ranged from 2.68 to 2.33 kJ/kgK, 0.37 to 0.33 W/mK, 1.12 to 1.36 x10-7 m2/s and 1049.50 to 1257.00 kg/m3, respectively. The quality attributes of dodo varied from 0.24 to 0.65 abs, 30.37 to 43.40% and 9.96 to 14.25% for colour, It was observed that the specific heat, thermal conductivity, thermal diffusivity and moisture content of the deep-fat fried plantain were significantly reduced as frying temperature and time increased. The colour and fat content of dodo were found to increase with increased temperature and time of frying. Outcome of the study resulted in the development of dodo with high acceptable quality characteristics. Therefore, generated data will be useful in choice of processing conditions for plantain and development of fryer.

Thermal Characterization of Carbon-Carbon Composites

2011 ◽  
Author(s):  
Messiha Saad ◽  
Darryl Baker ◽  
Rhys Reaves
Keyword(s):  
Thermal Conductivity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Specific Heat ◽  
Critical Role ◽  
Carbon Composite ◽  
Flash Method ◽  
Carbon Composites ◽  
Energy Storage Devices ◽  
Graphitized Carbon

Thermal properties of materials such as specific heat, thermal diffusivity, and thermal conductivity are very important in the engineering design process and analysis of aerospace vehicles as well as space systems. These properties are also important in power generation, transportation, and energy storage devices including fuel cells and solar cells. Thermal conductivity plays a critical role in the performance of materials in high temperature applications. Thermal conductivity is the property that determines the working temperature levels of the material, and it is an important parameter in problems involving heat transfer and thermal structures. The objective of this research is to develop thermal properties data base for carbon-carbon and graphitized carbon-carbon composite materials. The carbon-carbon composites tested were produced by the Resin Transfer Molding (RTM) process using T300 2-D carbon fabric and Primaset PT-30 cyanate ester. The graphitized carbon-carbon composite was heat treated to 2500°C. The flash method was used to measure the thermal diffusivity of the materials; this method is based on America Society for Testing and Materials, ASTM E1461 standard. In addition, the differential scanning calorimeter was used in accordance with the ASTM E1269 standard to determine the specific heat. The thermal conductivity was determined using the measured values of their thermal diffusivity, specific heat, and the density of the materials.

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