Effects of moisture content and temperature on the specific heat of soya bean, Moringa oleifera seed and Mucuna flagellipes nut

Authors

  • Ndubisi A. Aviara University of Maiduguri, Maiduguri, Nigeria
  • Samuel E. Ehiabhi University of Maiduguri, Maiduguri
  • Obafemi O. Ajibola New Nigeria Foundation, Lagos
  • Surajudeen A. Oni University of Ibadan, Ibadan
  • Pwanzadom P. Power University of Maiduguri, Maiduguri
  • Thlama Abbas University of Maiduguri, Maiduguri
  • Onuh A. Onuh University of Maiduguri, Maiduguri

DOI:

https://doi.org/10.25165/ijabe.v4i1.252

Keywords:

Thermal properties, Soya bean, Moringa oleifera, Mucuna Flagellipes, Specific heat

Abstract

Abstract: The specific heat of soya bean variety TGX 1,440–1E, moringa oleifera seed, moringa oleifera kernel and mucuna flagellipes nut were evaluated and their variations with moisture content and temperature were investigated, using the method of mixture.  The specific heat of soya bean, moringa oleifera seed, moringa oleifera kernel and mucuna flagellipes nut increased linearly from 1 780 to 2 646 J/(kg·K), 1 520 to 2 516.121 J/(kg·K), 1 625.24 to 2 458.214 J/(kg·K) and 2 080 to     4 586 J/(kg·K) in the moisture content and temperature ranges of 6.16%–51.52% (d.b.) and 305.8–363 K, 8.43%–31.66% (d.b.) and 300–341.88 K, 6.75%–31.5% (d.b.) and 300–344.38 K, and 3.38%–10.7% (d.b.) and 300–330.75 K, respectively.  While the specific heat of soya bean increased with increase in temperature up to a certain point and decreased with further increase in temperature, the specific heat of moringa oleifera seed and kernel increased linearly, and mucuna flagellipes nut exhibited a second order polynomial relationship between its specific heat and average temperature.  Regression models, which could be used to reasonably predict the specific heat of these products at specified moisture content and average temperature, were established.

 

Key words: soya bean var. TGX 1,440-1E, moringa oleifera, mucuna flagellipes, specific heat, moisture content, temperature

DOI: 10.3965/j.issn.1934-6344.2011.01.087-092

 

  Citation: Ndubisi A Aviara, Samuel E Ehiabhi, Obafemi O Ajibola, Suradeen A Oni, Pwanzadom P. Power, Thlama Abbas, et al.  Effect of moisture content and temperature on the specific heat of soya bean, Moringa oleifera seed and Mucuna flagellipes nut.  Int J Agric & Biol Eng, 2011; 4(1): 87

Author Biographies

Ndubisi A. Aviara, University of Maiduguri, Maiduguri, Nigeria

Dept. of Agricultural and Environmental Resources Engineering, University of Maiduguri, Maiduguri, Nigeria

Samuel E. Ehiabhi, University of Maiduguri, Maiduguri

Dept. of Agricultural and Environmental Resources Engineering, University of Maiduguri, Maiduguri, Nigeria

Obafemi O. Ajibola, New Nigeria Foundation, Lagos

New Nigeria Foundation, Lagos, Nigeria

Surajudeen A. Oni, University of Ibadan, Ibadan

Dept. of Agricultural and Environmental Engineering, University of Ibadan, Ibadan, Nigeria

Pwanzadom P. Power, University of Maiduguri, Maiduguri

Dept. of Agricultural and Environmental Resources Engineering, University of Maiduguri, Maiduguri, Nigeria

Thlama Abbas, University of Maiduguri, Maiduguri

Dept. of Agricultural and Environmental Resources Engineering, University of Maiduguri, Maiduguri, Nigeria

Onuh A. Onuh, University of Maiduguri, Maiduguri

Dept. of Agricultural and Environmental Resources Engineering, University of Maiduguri, Maiduguri, Nigeria

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Published

2011-03-30

How to Cite

Aviara, N. A., Ehiabhi, S. E., Ajibola, O. O., Oni, S. A., Power, P. P., Abbas, T., & Onuh, O. A. (2011). Effects of moisture content and temperature on the specific heat of soya bean, Moringa oleifera seed and Mucuna flagellipes nut. International Journal of Agricultural and Biological Engineering, 4(1), 87–92. https://doi.org/10.25165/ijabe.v4i1.252

Issue

Vol. 4 No. 1 (2011): IJABE

Section

Agro-product and Food Processing Systems

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