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Thermal Properties of Kabuli Type Chickpea
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 046128, 2004 ASAE Annual Meeting . @2004
Authors: Nalaini D. Sabapathy, M. Sc, Student, Lope G. Tabil
Keywords: Specific heat, thermal conductivity, thermal diffusivity, assembled calorimeter, DSC, transient technique, moisture content, temperature
Thermal properties namely thermal conductivity, specific heat and thermal diffusivity of kabuli type chickpea (Cicer arietinum L.) were determined. Thermal conductivity of chickpea was determined at temperatures ranging from 25°C to 98°C and moisture contents of 7 to 25% w.b. It was measured by the transient technique using the line heat source method assembled in a thermal conductivity probe. The thermal conductivity values obtained ranged from 0.1535 to 0.3257 Wm -1K-1. Specific heat was measured using an assembled calorimeter at moisture contents ranging from 9.86 to 65.24% and the values obtained were between 1.3749 to 2.4802 kJ kg -1K-1. The specific heat was also measured using differential scanning calorimetry (DSC) at temperatures ranging from 30 to 80°C and moisture contents ranging from 9.86 to 65.24%. Specific heat values obtained by the DSC method ranged from 1.154 to 2.568 kJ kg -1K-1. The thermal diffusivity was calculated and the values ranged from 9.11 X 10-8 to 25.05 X 10-8 m2 s-1. It was observed that the thermal conductivity and specific heat of chickpea seed increased with increasing moisture content and temperature. Thermal diffusivity increased with increase in moisture content and decreased with increase in temperature. Simple empirical models were developed to express thermal properties as a function of moisture content and temperature.