Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, Nigeria
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 investigate...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2019-06-01
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| Series: | Research in Agricultural Engineering |
| Subjects: | |
| Online Access: | https://rae.agriculturejournals.cz/artkey/rae-201902-0004_moisture-dependent-thermal-properties-of-selected-vegetables-in-akwa-ibom-state-nigeria.php |
| _version_ | 1797897944323588096 |
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| author | Olugbenga Abiola Fakayode Olayemi Olubunmi Ojoawo |
| author_facet | Olugbenga Abiola Fakayode Olayemi Olubunmi Ojoawo |
| author_sort | Olugbenga Abiola Fakayode |
| collection | DOAJ |
| description | 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-1.K-1, while the thermal conductivity values ranged from 0.00368-0.489 and the thermal diffusivity values ranged from 1.03 × 10-7-1.99 × 10-7 m2.s-1. 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. |
| first_indexed | 2024-04-10T08:05:21Z |
| format | Article |
| id | doaj.art-89ff10f182b74d42893535a5d4dda1bc |
| institution | Directory Open Access Journal |
| issn | 1212-9151 1805-9376 |
| language | English |
| last_indexed | 2024-04-10T08:05:21Z |
| publishDate | 2019-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Research in Agricultural Engineering |
| spelling | doaj.art-89ff10f182b74d42893535a5d4dda1bc2023-02-23T03:47:54ZengCzech Academy of Agricultural SciencesResearch in Agricultural Engineering1212-91511805-93762019-06-01652566210.17221/39/2018-RAErae-201902-0004Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, NigeriaOlugbenga Abiola Fakayode0Olayemi Olubunmi Ojoawo1Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, NigeriaNational Agency for Food and Drug Administration and Control (NAFDAC), Abuja, NigeriaThe 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-1.K-1, while the thermal conductivity values ranged from 0.00368-0.489 and the thermal diffusivity values ranged from 1.03 × 10-7-1.99 × 10-7 m2.s-1. 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.https://rae.agriculturejournals.cz/artkey/rae-201902-0004_moisture-dependent-thermal-properties-of-selected-vegetables-in-akwa-ibom-state-nigeria.phpspecific heatthermal conductivitythermal diffusivitymoisture contentibibio |
| spellingShingle | Olugbenga Abiola Fakayode Olayemi Olubunmi Ojoawo Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, Nigeria Research in Agricultural Engineering specific heat thermal conductivity thermal diffusivity moisture content ibibio |
| title | Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, Nigeria |
| title_full | Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, Nigeria |
| title_fullStr | Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, Nigeria |
| title_full_unstemmed | Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, Nigeria |
| title_short | Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, Nigeria |
| title_sort | moisture dependent thermal properties of selected vegetables in akwa ibom state nigeria |
| topic | specific heat thermal conductivity thermal diffusivity moisture content ibibio |
| url | https://rae.agriculturejournals.cz/artkey/rae-201902-0004_moisture-dependent-thermal-properties-of-selected-vegetables-in-akwa-ibom-state-nigeria.php |
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