Influence of moisture content on thermal diffusivity and specific heat of African yam bean (Sphenostylis stenocarpa)

摘要

Thermal diffusivity and specific heat of two African yam bean accessions (TSs 137 and TSs 138) were determined at four moisture content levels (4%, 8%, 12%, and 16% wet basis) to provide information for post-harvest processing and storage. Thermal diffusivity decreased from 1.2792 x 10(-7) to 8.505 x 10(-8) m(2)/s for TSs 137 and from 1.4182 x 10(-7) to 9.6159 x 10(-8) m(2)/s for TSs 138, whereas specific heat for the two accessions increased from 2098 to 4992 J/kg degreesC in the moisture content range of 4% to 16%. There was significant difference in the thermal diffusivity and specific heat values observed for the two accessions. The effect of moisture content was highly significant on all the properties measured.