Effect of moisture absorption and temperature on the thermal properties of dried tigernut
Document Type : Original research
Authors
1 Department of Food Technology, Federal Polytechnic Nekede Owerri Imo State, Nigeria
2 Technological University Dublin Ireland
Abstract
The effect of moisture absorption and temperature on the thermal properties of dried tigernut was studied. The
proximate composition includes moisture content ranging from 0.97% to 6.45%, Ash content from 0.63% to 1.93%,
fat from 12.95% to 16.63%, crude fiber from 18.71% to 33.78%, and carbohydrate from 43.58% to 58. 68%. The
thermal properties were determined by using the value obtained from the proximate composition and calculated
using the Okoi and choi’s equation. The value obtained from the thermal properties are thermal conductivity which
ranged from 0.28866 w/mo
c to 0.3562 w/mo
c, thermal diffusivity ranging from 0.1123m2/s to 0.2172ms/s and
specific heat capacity ranging 1.8484 kg/kgo
c to 1.9261 kg/kgo
c. The percentage moisture absorption capacity was
also analyzed in the sample which ranged from 46.6% to 94.4%. Thermal properties refer to the response in their
temperature. The result obtained showed that the sample conditioned at 100℃ had the highest thermal properties
and this implied that the thermal properties of food is generally influenced by moisture, temperature and their
proximate composition. Further studies should be carried out on the Rheological properties of tigernut, kinetic rate
of reaction of the nutrient with respect to time and the thermal properties should be utilized for the design of
equipment and for the mathematical model in terms of simulation and mass heat transfer in the material.
Keywords
Main Subjects
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