Authors : R.A. Okedun and E.A. Ajav
Abstract: The objectives of this study, were to investigate the effect of moisture content and bulk density on specific heat and thermal diffusivity of okra. The study was conducted on okra in the market as at when the experiment was conducted for thermal properties of the sample (okra: chopped, ground (dry) and fresh whole). The chopped okra experiment was conducted in the moisture content range of 10-80% (wb). The bulk density of okra sample was determined following the AOAC recommended method. The experiments at each moisture levels and bulk density were replicated 3 times. The results obtained show that specific heat capacity varied between 7.3069-19.8864 J/mKg C and has no significant difference at 5% level of significance; thermal diffusivity values varied in range of 0.5736-3.0919�10 8 m2 s 1 has significant difference at 5% level of significance. For the ground okra, the parameters have significant difference at 5% level of significance. Same procedure applies to fresh okra; the parameters have significantly difference at 5% level of significance. For bulk density in the range of 170-280 Kg m 3, the specific heat varied in the range of 9.5628-19.8864 J/mKg C and is not significantly affected at 5% level of significance while thermal diffusivity varied from 1.3685-5.7360�10 8 m2 s 1 and is significantly affected at 5% level of significance.
R.A. Okedun and E.A. Ajav , 2007. Specific Heat and Thermal Diffusivity of Okra as Affected by Moisture Content and Bulk Density . Journal of Engineering and Applied Sciences, 2: 1729-1734.