Effect of Moisture Content on Thermal Properties of Pumpkin Seed
Yükleniyor...
Dosyalar
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The selected thermal properties, namely specific heat, thermal conductivity and thermal diffusivity were determined for pumpkin seeds in the moisture content range of 5.32-24.00% (d.b.). Specific heat was determined using the method of mixtures. Thermal conductivity was measured by the transient technique using the line heat source method assembled in a thermal conductivity probe. Specific heat, thermal conductivity, and thermal diffusivity of pumpkin seeds were found between 2.53 and 3.13 kJ kg-1K-1, 0.113, and 0.135 W m-1K-1, 9.954 10-8 and 1.289 10-7 m2 s-1, respectively, under the conditions with by changing moisture content. Specific heat and thermal conductivity of pumpkin seeds increased with increasing moisture content, while thermal diffusivity decreased with the increase in moisture content.
Açıklama
Anahtar Kelimeler
Specific heat, Thermal conductivity, Thermal diffusivity, Pumpkin seeds, Bean Sphenostylis-Stenocarpa, Conductivity, Diffusivity, Heat, Foodstuffs, Cucurbita, Grains
Kaynak
International Journal of Food Properties
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
12
Sayı
2
