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Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS)


Article Title: Moisture Dependent Thermal Properties of Doum Palm Fruit (Hyphaene thebaica)
by A.K., Aremu and O.K., Fadele

The specific heat, thermal conductivity and thermal diffusivity of doum palm fruit were determined as a function of moisture content which varies from 24.05 to 67.59%. The specific heat and thermal conductivity were found to have a range of 1496.46 - 2966.67 J/kg K and 0.1671 - 0.3338 W/mK respectively. Their values increased linearly with increasing moisture content values at 0.05 level of significance. Specific heat and thermal conductivity were found to be moisture dependent. A non-linear relationship was established between thermal diffusivity and moisture content in the above moisture range, within the temperature range of 334 - 337K. The values obtained for these thermal properties could be useful in heat treatment of doum palm fruit.
Keywords: Thermal conductivity, specific heat, moisture content, thermal diffusivity
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ISSN: 2141-7016

Editor in Chief.

Prof. Gui Yun Tian
Professor of Sensor Technologies
School of Electrical, Electronic and Computer Engineering
University of Newcastle
United Kingdom



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