Effect of Moisture Content on Thermal Properties of Pumpkin Seed

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dc.authorid0000-0002-2885-3174
dc.authorscopusid26021980200
dc.authorscopusid14119898600
dc.authorscopusid26433952900
dc.authorwosidKayişoğlu, Birol/AAG-4199-2019
dc.contributor.authorKocabıyık, H.
dc.contributor.authorKayişo?lu, Birol
dc.contributor.authorTezer, D.
dc.date.accessioned2022-05-11T14:45:18Z
dc.date.available2022-05-11T14:45:18Z
dc.date.issued2009
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Makinaları Bölümü
dc.description.abstractThe 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.
dc.identifier.doi10.1080/10942910701673519
dc.identifier.endpage285
dc.identifier.issn1094-2912
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-70449559235
dc.identifier.scopusqualityQ2
dc.identifier.startpage277
dc.identifier.urihttps://doi.org/10.1080/10942910701673519
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9999
dc.identifier.volume12
dc.identifier.wosWOS:000264509800001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKayişo?lu, Birol
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectSpecific heat
dc.subjectThermal conductivity
dc.subjectThermal diffusivity
dc.subjectPumpkin seeds
dc.subjectBean Sphenostylis-Stenocarpa
dc.subjectConductivity
dc.subjectDiffusivity
dc.subjectHeat
dc.subjectFoodstuffs
dc.subjectCucurbita
dc.subjectGrains
dc.titleEffect of Moisture Content on Thermal Properties of Pumpkin Seed
dc.typeArticle

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