Please use this identifier to cite or link to this item: http://repository.unizik.edu.ng/handle/123456789/504
Title: Investigation of the thermal properties of selected fruits and vegetables
Authors: Ekpunobi, Uche Eunice
Ukatu, Stanley Chijioke
Ngene, Basil Obinna
Onyema, Chukwuebuka ThankGod
Ofora, Pauline Uche
Keywords: Fruits
Vegetables
Moisture Content
Density
Thermal Properties
Issue Date: 20-Oct-2014
Publisher: American Association for Science and Technology (AASCIT)
Citation: American Journal of Science and Technology 2014; 1(5): 293-297
Abstract: Thermal Properties of different fruits and vegetables such as Orange, Lime, Onion, Okra, Pepper and Tomatoes were investigated. The properties determined were density, moisture content, thermal conductivity, specific heat capacity and thermal diffusivity at varying temperatures 35oC, 45oC and 55oC. The results obtained showed that the thermal conductivity is directly proportional to thermal diffusivity while specific heat capacity was observed to be indirectly proportional to thermal diffusivity. The results were low compared to pure water due to the total solid content of the fruits and vegetables. Hence they are poor conductors of heat, consequently, the heat energy diffusion or transfer through these fruits during drying, refrigeration, freezing and evaporation are likely to be slow.
Description: Scholarly Work
URI: (http://www.aascit.org/journal/ajst)
http://repository.unizik.edu.ng/handle/123456789/504
Appears in Collections:Scholarly Works

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