The Effect of Moisture Content on the Thermal Properties of Red Lentil Seeds

Abstract

The specific heat, thermal conductivity, and thermal diffusivity of red lentil (cv. Firat-87) seeds were determined as a function of the moisture content. The specific heat and thermal conductivity were measured using the methods of mixture and transient-state heat transfer, respectively. The thermal diffusivity was calculated from measured specific heat, thermal conductivity, and bulk density. Within the moisture range of 7.13% to 17.46% (d.b.), the specific heat, thermal conductivity, and thermal diffusivity varied with the moisture content. The specific heat and thermal conductivity of red lentil seeds increased from 1506.81 to 2457.15 J kg-1 °C-1 and from 0.121 to 0.162 W m-1 °C-1, respectively, as the moisture content increased in the above range. However, the thermal diffusivity decreased from 9.45 × 10-8 to 8.35 × 10-8 m2 s-1 with the increase in moisture content.