Effect of moisture content on thermal properties of cowpea flours

Ajit K. Mahapatra, Shetelia L. Melton, Edwin M. Isang

Abstract


The effects of moisture content on thermal properties of cowpea flour were investigated on a range of 3.81% to 28.31% wet basis at 5% intervals, totaling six moisture levels, using a KD2 Pro Thermal Properties Analyzer.  The considered thermal properties were thermal conductivity, thermal diffusivity, and specific heat.  As the moisture content increased from 3.81% to 28.31 %, the thermal conductivity, thermal diffusivity, and specific heat increased from 0.109 to 0.213 W m-1 K-1, 0.099 to 0.136 mm2 s-1, and 1.092 to 1.573 MJ m-3 K-1, respectively.  The data are necessary for design of equipment for handling, transportation, processing, and storage of cowpea flour.

 

Keywords: cowpea, Vigna unguiculata, flour, thermal properties, KD2 Pro, moisture content


Keywords


cowpea, Vigna unguiculata, flour, thermal properties, KD2 Pro, moisture content

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