THERMAL PROPERTIES OF CHICKPEA FLOUR, ISOLATED CHICKPEA STARCH, AND ISOLATED CHICKPEA PROTEIN

摘要

Thermal properties (thermal conductivity, specific heat, and thermal diffusivity) of chickpea flour, isolated starch, and isolated protein at different temperatures and bulk densities were studied. Thermal conductivity was measured using the line heat source method and calculated using the maximum slope method. Specific heat was measured using differential scanning calorimetry (DSC). Thermal diffusivity was calculated using thermal conductivity, specific heat, and bulk density values. Prediction models were obtained to determine the thermal properties of samples as a function of experimental variables. Thermal conductivity of all three samples showed a linear relationship with temperature and bulk density. Specific heat had a linear relationship with the temperature and moisture content of the sample. Thermal diffusivity of samples had a negative linear relationship with bulk density.