Influence of moisture content on thermal diffusivity and specific heat of African yam bean (Sphenostylis stenocarpa)
2003
Irtwange, S.V. | Igbeka, J.C.
Thermal diffusivity and specific heat of two African yam bean accessions (TSs 137 and TSs 138) were determined at four moisture content levels (4%, 8%, 12%, and 16% wet basis) to provide information for post-harvest processing and storage. Thermal diffusivity decreased from 1.2792 x 10(-7) to 8.505 x 10(-8) m2/s for TSs 137 and from 1.4182 x 10(-7) to 9.6159 x 10(-8) m2/s for TSs 138, whereas specific heat for the two accessions increased from 2098 to 4992 J/kg degrees C in the moisture content range of 4% to 16%. There was significant difference in the thermal diffusivity and specific heat values observed for the two accessions. The effect of moisture content was highly significant on all the properties measured.
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