Determination of Selected Thermal Properties of Pumpkin (Cucurbita pepo) Seeds.

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dc.contributor.authorSunmonu, Musliu Olushola
dc.date.accessioned2023-05-10T14:10:37Z
dc.date.available2023-05-10T14:10:37Z
dc.date.issued2021
dc.description.abstract: In this study, some selected thermal properties (specific heat, thermal conductivity and thermal diffusivity) in the moisture content range of 5.0-5.6% or green and 4.80 – 5.20% for white varieties of pumpkin seeds were determined. The specific heat was measured using mixture method while the thermal conductivity was measured by transient technique using the heat line source. The green pumpkin seed has average moisture content of 5.2% higher than moisture content of white pumpkin seed of average 4.8%. The average specific heat values of green pumpkin seed are 6.171kJ/kgK and white pumpkin seed 4.327kJ/kgK. The thermal conductivity values for white pumpkin seed ranged from 0.074 to 0.288 W/m°C while that for green pumpkin seed ranged from 0.079 to 0.433 W/m°C. The thermal diffusivity values for green pumpkin ranged from 0.0011 to 0.06 m2/s while that for white pumpkin seed ranged from 0.01 to 0.06 m2/s. It was concluded that the higher the moisture content (5.2%) the higher the value of specific heat of seed(6.171kJ/kgK). It can also be concluded that the thermal conductivity (0.079 to 0.433 W/m°C) value is higher with high moisture content (5.2%).en_US
dc.description.sponsorshipDepartment of Food Engineering, University of Ilorinen_US
dc.identifier.citation*Sunmonu, M.O*., Odewole, M.M., Adeyinka, O.A., Sanusi, M.S. and Musa, S.O. (2021). Determination of Selected Thermal Properties of Pumpkin (Cucurbita pepo) Seeds. Journal of Applied Sciences and Environmental management (JASEM). 25 (4); 601-606. Published by the World Bank Assisted National Agricultural Research Programme (NARP)- University of Port Harcourt and Supported by Institute of Petroleum Studies (IFS)- University of Port Harcourt, Nigeria and Swets Information Services, Barneveld, Netherlands. https://www.ajol.info/index.php/jasem/issue/view/20084 DOI: https://dx.doi.org/10.4314/jasem.v25i4.17en_US
dc.identifier.urihttps://www.ajol.info/index.php/jasem/issue/view/20084
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/9975
dc.publisherJournal of Applied Sciences and Environmental management (JASEM).en_US
dc.relation.ispartofseries25 (4);601-606.
dc.subjectthermal, conductivity, transient, technique, diffusivity, pumpkinen_US
dc.titleDetermination of Selected Thermal Properties of Pumpkin (Cucurbita pepo) Seeds.en_US
dc.typeArticleen_US

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