Radwan, S. (2007). EFFECTIVE THERMAL PROPERTIES OF PEANUT AS A FUNCTION OF MOISTURE CONTENT. Journal of Soil Sciences and Agricultural Engineering, 32(5), 3541-3556. doi: 10.21608/jssae.2007.201186
S. M. Radwan. "EFFECTIVE THERMAL PROPERTIES OF PEANUT AS A FUNCTION OF MOISTURE CONTENT". Journal of Soil Sciences and Agricultural Engineering, 32, 5, 2007, 3541-3556. doi: 10.21608/jssae.2007.201186
Radwan, S. (2007). 'EFFECTIVE THERMAL PROPERTIES OF PEANUT AS A FUNCTION OF MOISTURE CONTENT', Journal of Soil Sciences and Agricultural Engineering, 32(5), pp. 3541-3556. doi: 10.21608/jssae.2007.201186
Radwan, S. EFFECTIVE THERMAL PROPERTIES OF PEANUT AS A FUNCTION OF MOISTURE CONTENT. Journal of Soil Sciences and Agricultural Engineering, 2007; 32(5): 3541-3556. doi: 10.21608/jssae.2007.201186
EFFECTIVE THERMAL PROPERTIES OF PEANUT AS A FUNCTION OF MOISTURE CONTENT
Agric. Eng. Dept., Fac of Agric., Suez Canal Univ.
Abstract
The study was carried out to determine thermal properties of peanut as a function of moisture content. The studied properties included specific heat, thermal conductivity and thermal diffusivity of pods, seeds and shells. The results showed that, the studied thermal properties increased with the increasing of moisture content for pods, seeds and shells. For peanut pods at moisture content ranged from 7.41 to 37.19% w.b, The specific heat was ranged from 2.291 to 2.404 kJ/kg.°K. While, it was ranged from 2.854 to 3.675 kJ/kg.°K for peanut seeds at moisture content ranged from 6.07 to 35.35% w.b. and from 1.612 to 2.012 kJ/kg.°K for peanut shells at moisture content ranged from 10.91 to 41.82% w.b. The thermal conductivity was also ranged from 0.15 to 0.368 W/m.°K for peanut pods at moisture content ranged from 7.41 to 37.19% w.b. While, the corresponded values of thermal conductivity for seeds were ranged from 0.183 to 0.513 W/m.°K at moisture content ranged from 6.07 to 35.35% w.b. and it was ranged from 0.123 to 0.258 W/m.°K for shells at moisture content from 10.91 to 41.82% w.b.
Meanwhile, the thermal diffusivity was ranged from 2.8 * 10-4 to 5.4 * 10-4 m2/s, from 1.1 * 10-4to 2.7 * 10-4 m2/s and from 1.2 * 10-3 to 1.8 * 10-3 m2/s for peanut pods, seeds and shells at the similar levels of moisture content, respectively. Mathematical relationships were also developed to relate the change in specific heat, thermal conductivity and diffusivity with the change in moisture content of peanut pods, seeds and shells.
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