Abstract
In this study, some selected thermal properties (specific heat, thermal conductivity and thermal diffusivity) in the moisture content range of 5.0-5.6% or green and 4.80 – 5.20% for white varieties of pumpkin seeds were determined. The specific heat was measured using mixture method while the thermal conductivity was measured by transient technique using the heat line source. The green pumpkin seed has average moisture content of 5.2% higher than moisture content of white pumpkin seed of average 4.8%. The average specific heat values of green pumpkin seed are 6.171kJ/kgK and white pumpkin seed 4.327kJ/kgK. The thermal conductivity values for white pumpkin seed ranged from 0.074 to 0.288 W/m°C while that for green pumpkin seed ranged from 0.079 to 0.433 W/m°C. The thermal diffusivity values for green pumpkin ranged from 0.0011 to 0.06 m2/s while that for white pumpkin seed ranged from 0.01 to 0.06 m2/s. It was concluded that the higher the moisture content (5.2%) the higher the value of specific heat of seed (6.171kJ/kgK). It can also be concluded that the thermal conductivity (0.079 to 0.433 W/m°C) value is higher with high moisture content (5.2%).
Highlights
The Knowledge of the thermal properties of agricultural materials is essential for modeling, optimization and design of practices and processing equipment for operations based on heat treatment, including dehydration, bleaching, cooking, heating, cooling, vaporizing and freezing (Alagusundaram et al, 1991).Thermal properties of foods are those properties that control the transfer and storage of heat in a particular food (Lozano, 2006)
Specific heat is the property needed in the estimation of the amount of energy required to change the temperature of a product, while thermal conductivity and thermal diffusivity are involved in the determination of the rate of heat transfer for efficient process and equipment design (Wallapapan and Sweat, 1982).Cucurbita pepo is form the family Cucurbitaceae, is Cucurbita pepo, (Common name: Pumpkin; Yoruba: Elegede), a medium sized plant grown for its Fruits and edible seeds
While thermal conductivity was appear to be substantially higher in green pumpkin seed than in white pumpkin seed
Summary
The Knowledge of the thermal properties of agricultural materials is essential for modeling, optimization and design of practices and processing equipment for operations based on heat treatment, including dehydration, bleaching, cooking, heating, cooling, vaporizing and freezing (Alagusundaram et al, 1991).Thermal properties of foods are those properties that control the transfer and storage of heat in a particular food (Lozano, 2006). The seeds were said to have bioactivities such as hepatoprotection, antidiabetes, anticancer, and anti-obesity properties (Wang, 2012).Pumpkin (Cucurbita pepo) seeds are a moderate to very good source of a variety of nutrients, including minerals, protein and healthy fats. Seeds oil pumpkins are a good raw material for the production of oil used in food preparation and in medicine (Lazos, 1986).Pumpkin (Cucurbita pepo) seeds are a moderate to very good source of a variety of nutrients, including minerals, protein and healthy fats. They provide a significant of dietary copper, zinc, iron and magnesium. Thesitosterol constituent has been shown to be a strong inhibitor of prostaglandin biosynthesis in prostatic tissue of patients with Benign Prostatic Hyperplasia (BPH)
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