Pages: 61-66
Date of Publication: 30-Nov--0001
EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON THE SPECIFIC HEAT OF YAM AND COCOYAM
Author: EJE, BRENDAN E.
Category: Engineering, Science and Mathematics
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Abstract:
The specific heat capacity of any tuber crop is an important thermal property that significantly influences the analysis of processing and storage system as well as the determination of thermal rate processes. The specific heat of yarn and cocoyam was determined at various levels of moisture content and temperature using a 5 by 5 factorial design in CRD. For both crops, the specific heat increased with increase in moisture content and temperature but the incremental rate reduced at moisture content above 30%. A regression analysis performed on the generated data gave a functional relationship between the variable for yam and cocoyam.
Keywords: Moisture content, Temperature, specific heat, Yam, Cocoyam
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