Effect of Moisture Content on the Thermal Properties of Horse-Eye Bean Seeds Relevant To Its Processing
Uticaj sadržaja vlage na termičke parametre zrna Konjskog oka relevantnog za proces prerade
Author
Patrick Ejike, Ide
Oluka, Ike
Paul Chukwuka, Eze
Keywords
specific heatthermal conductivity
thermal diffusivity
horse-eye bean flour
specifična toplota
toplotna provodljivost
toplotna difuznost
brašno od zrna Konjskog oka
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The specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean (Mucuna sloanei) were determined as a function of moisture content using the method reported by A.O.A.C (2000). The sample varieties used were the Big Sized and the Small Sized Horse-Eye bean. The specific heat and the thermal conductivity were measured using a Bomb Calorimeter. The thermal diffusivity was calculated from the measured specific heat, thermal conductivity and bulk density of the samples. Within the moisture range of 10.5% to 16.87% (b.b), the specific heat, thermal conductivity and thermal diffusivity varied with the moisture content. Results showed that the specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean seeds ranged from 116.76 to 203.29 kJ/kgK; 21.07 to 32.23 W/moC; and 3.12 x 10-7 to 9.19 x 10-7 m2/s, for the Big Sized varieties, and 112.06 to 194.61 kJ/kgK; 19.85 to 24.08 W/moC; and 3.05 x 10-7 to 6.71 x 10-7 m2/s, for the Small Sized varieties as the moisture content increases from 10.5% to 16.87%. Regression analysis were also carried out on the thermal properties of the Horse-Eye bean varieties and moisture content, and there was positive relationship between the parameters. There were significant effects of moisture content (p < 0.05) on all the parameters conducted. The findings and the data generated will create an impact in the food processing industries for Horse-Eye bean. Specifična toplota, toplotna provodljivost i toplotna difuzivnost zrna Konjskog oka (Mucuna sloanei) utvrđene su u funkciji sadržaja vlage metodom koju je prikazao A.O.A.C (2000). Uzorci koji su korišćeni bili su zrna od kulture velikog i malog Konjskog oka (Mucuna sloanei). Specifična toplota i toplotna provodljivost izmereni su Bomb kalorimetrom. Termička difuzivnost izračunata je iz izmerene specifične toplote, toplotne provodljivosti i zapreminske težine uzoraka. Unutar intervala sadržaja vlage od 10,5% do 16,87%, variraju vrednosti: specifične toplote, toplotne provodljivosti i toplotne difuzivnosti u zavisnosti od sadržaja vlage. Rezultati su pokazali da se navedeni parametri zrna Konjskog oka (Mucuna sloanei) kreću u rasponu od 116.76 do 203.29 kJ/kgK; 21.07 do 32.23 W/moC; i 3.12 x 10-7 do 9.19 x 10-7 m2/s, za Big sized varijetet i vrednost od 112.06 do 194.61 kJ/kgK; 19.85 do 24.08 W/moC; i 3.05 x 10-7 do 6.71 x 10-7 m2/s, za varijetet Small sized, jer se sadržaj vlage povećava sa 10,5% na vrednost 16,87%.
Regresiona analiza je takođe urađena sa faktorima termičkih osobina sorti zrna Konjskog oka (Mucuna sloanei) i sadržaja vlage, i između analiziranih parametara je postojala pozitivna veza. Ostvareni su značajni efekti sadržaja vlage (p <0,05) na sve istražene parametre. Nalazi i dobijeni podaci stvoriće pozitivan uticaj zrna Konjskog oka (Mucuna sloanei) u prehrambenoj industriji .