Thermal conductivity of African yam bean (Sphenostylis stenocarpa) as affected by bulk density and moisture content

2006 ◽  
Vol 4 (2) ◽  
Author(s):  
SV Irtwange ◽  
JC Igbeka
Keyword(s):  
Thermal Conductivity ◽  
Moisture Content ◽  
Bulk Density ◽  
African Yam Bean ◽  
Sphenostylis Stenocarpa

Measuring the Thermo-Technical Parameters of Autoclaved Aerated Concrete

2016 ◽  
Vol 824 ◽  
pp. 100-107 ◽  
Author(s):  
Alena Struhárová
Keyword(s):  
Thermal Conductivity ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Capillary Absorption ◽  
Measuring Device ◽  
Technical Parameters ◽  
Autoclaved Aerated Concrete ◽  
Aerated Concrete ◽  
Technical Properties

Bulk density and moisture content are factors that significantly affect the physical properties of autoclaved aerated concrete (AAC) including thermal conductivity and other thermo-technical characteristics. This article shows the results of measurements of compressive strength, capillary absorption, water absorption and porosity of AAC (ash on fluidized fly ash) at different bulk density and also the results of thermal conductivity of AAC at different bulk density and variable moisture content of the material. The thermo-technical properties were measured using the Isomet 2104, a portable measuring device. Acquired results demonstrate dependence of physical properties including thermal conductivity of AAC on bulk density and moisture content. The reliability and accuracy of the method of measuring was also shown.

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.

Effect of Temperature and Moisture Content on Thermal Conductivity of Green Teas

2012 ◽  
Vol 152-154 ◽  
pp. 399-403
Author(s):  
Jian Wei Yan ◽  
Lin He ◽  
Liu Yong Yang
Keyword(s):  
Thermal Conductivity ◽  
Moisture Content ◽  
Bulk Density ◽  
Effect Of Temperature ◽  
High Bulk Density ◽  
High Bulk

The thermal conductivity of green teas has been used as engineering parameter in the design of processes and machines for drying, storing and aeration. The thermal conductivity of green teas was determined and its changes with moisture content, bulk density investigated. The thermal conductivity values of green teas increased from 0.036 to 0.438 W m–1K–1and from 0.041 to 0.568 W m–1K–1 for low and high (loose and dense) bulk densities, respectively, as the moistSuperscript texture content increased from 5.3 to 78.7% dry basis. The change of the thermal conductivity of green teas with temperatures at different bulk densities shows that it increased from 0.035 to 0.045 and 0.042 to 0.053 W m–1K–1, respectively, as the temperatures and bulk density increased. The thermal conductivity values obtained with the high bulk density was higher than those obtained with the low bulk density for green teas.

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.

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