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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10773

Title: Effects of degree of ripeness, moisture content and temperature on thermal conductivity of ‘apantu’ variety of plantain
Authors: Afriyie, J. K.
Bart-Plange, A.
Asiedu, E.
Keywords: Thermal conductivity
Ripeness
Moisture content
Bulk density
Temperature
Transient heat transfer
Issue Date: Jan-2016
Publisher: ARPN Journal of Engineering and Applied Sciences
Citation: ARPN Journal of Engineering and Applied Sciences, VOL. 11, NO. 1, January, 2016
Abstract: The effects of degree of ripeness, moisture content and temperature on the thermal conductivity of both ripe and unripe apantu variety of plantain were investigated. A transient heat transfer technique was used to determine the thermal conductivity at four levels of moisture content as ripening progressed and at four temperature levels. The effective thermal conductivity decreased as ripening progressed from day one to day seven from0.617 to 0.55 W/mK at a temperature of 500C.With decreasing moisture contents from 55% to 40%, thermal conductivity decreased from 0.755 to 0.564 W/mK for day one, 0.710 to 0.546 W/mK for day three, 0.655 to 0.537 W/mK for day five and from 0.601 to 0.527 W/mK for day seven. For a moisture content of 55%, the thermal conductivity increased from 0.637 to 0.791 W/mK for a temperature range of 400C to 550C.From the investigation it was found that thermal conductivity increased with increasing moisture and increased in temperature, however thermal conductivity decreased as the degree of ripening increased.
Description: An article published by ARPN Journal of Engineering and Applied Sciences, VOL. 11, NO. 1, January, 2016
URI: http://hdl.handle.net/123456789/10773
Appears in Collections:College of Engineering

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