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dc.contributor.authorEkpunobi, Uche Eunice-
dc.contributor.authorUkatu, Stanley Chijioke-
dc.contributor.authorNgene, Basil Obinna-
dc.contributor.authorOnyema, Chukwuebuka ThankGod-
dc.contributor.authorOfora, Pauline Uche-
dc.date.accessioned2023-04-04T13:29:21Z-
dc.date.available2023-04-04T13:29:21Z-
dc.date.issued2014-10-20-
dc.identifier.citationAmerican Journal of Science and Technology 2014; 1(5): 293-297en_US
dc.identifier.uri(http://www.aascit.org/journal/ajst)-
dc.identifier.urihttp://repository.unizik.edu.ng/handle/123456789/504-
dc.descriptionScholarly Worken_US
dc.description.abstractThermal 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.en_US
dc.language.isoenen_US
dc.publisherAmerican Association for Science and Technology (AASCIT)en_US
dc.subjectFruitsen_US
dc.subjectVegetablesen_US
dc.subjectMoisture Contenten_US
dc.subjectDensityen_US
dc.subjectThermal Propertiesen_US
dc.titleInvestigation of the thermal properties of selected fruits and vegetablesen_US
dc.typeArticleen_US
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