Effect of Moisture Variation on the Thermal Properties of Mucuna Pruriens and Veracruz Verities

Thermal properties of bio-materials are properties which depict the reaction of the materials as a result of change in temperature. This study determined the effects of moisture variation on some thermal properties of Mucuna Pruriens and Veracruz seeds grown in Nigeria under different moisture contents range of 6.04 to 15.82% (db) employing standard experimental equipments and procedures. From the analysis of the results the thermal properties of both species were observed to increase as the moisture content increases but varied slightly between both species. Their values were found to range from 102.86 to 196.46KJ/kgK; 17.53 to 32.82W/m and 2.46 x10-7 to 8.39 x 10-7ms-1 for specific heat, thermal conductivity and thermal diffusivity respectively. From the result and analysis of this study, it can be stated that knowledge of engineering properties of crops are very vital for design of processing equipment and post harvest handling. It is expected that the information obtained will be put to use by researchers who wish to work further on this legume species. Keywords: Thermal properties, specific heat, thermal conductivity, thermal diffusivity and moisture content.

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