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Thermal Conductivity of Chickpea Flour and Isolated Starch and Protein

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:   No Citation available.
Authors:   S Emami, L G Tabil
Keywords:   Thermal conductivity, maximum slope method, line heat source, chickpea flour, starch, protein

Thermal conductivity of chickpea flour, isolated starch, and protein extracted from chickpea flour was measured at four temperatures and three levels of bulk density at constant moisture content for each sample. The line heat source method was employed; thermal conductivity value was calculated using the maximum slope method. In all three samples, the thermal conductivity was found to increase linearly with increase of temperature and bulk density. The thermal conductivity of chickpea flour, isolated starch and isolated protein ranged from 0.0739 to 0.1058, from 0.0688 to 0.0919, and from 0.0643 to 0.0787 W m-1 K-1, respectively. The first order polynomial model was fitted to measured data well with high R2 and low standard error of estimate.

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