Effect of Moisture Content on Thermal Properties of Pumpkin Seed

Figures & data

Figure 1 Schematic diagram of thermal conductivity measurement.

Table 1 Thermal properties of pumpkin seed as affected by moisture content

Mositure content (%,db)	Bulk density (kg m^−3)	Specific heat, cs (kJ kg^−1 K^−1)	Thermal conductivity, k (W m^−1 K^−1)	Thermal diffusivity, α (m^2 s^−1)
5.32	349.50	2.53  ±  0.064	0.113  ±  0.014	1.289  ×  10^−7  ±  0.0515  ×  10^−9
8.70	410.50	2.62  ±  0.106	0.119  ±  0.044	1.113  ×  10^−7  ±  0.0668  ×  10^−9
12.10	415.17	2.65  ±  0.092	0.128  ±  0.043	1.161  ×  10^−7  ±  0.0522  ×  10^−9
15.40	427.83	2.92  ±  0.120	0.134  ±  0.049	1.074 ×  10^−7  ±  0.0451  ×  10^−9
24.00	434.17	3.13  ±  0.184	0.135  ±  0.067	9.954  ×  10^−8  ±  0.0896  ×  10^−9

Table 2 Regression equations for specific heat, thermal conductivity and thermal diffusivity

Thermal properties	Model Y  =  aX  +  b	R^2
Specific heat, cs(kJ kg^−1 K^−1)	0.0337 MC (%.db)  +  2.3279	0.946
Thermal conductivity, k(W m^−1 K^−1)	0.0012 MC (%.db)  +  0.1108	0.823
Thermal diffusivity, α(m^2 s^−1)	−0.0136 MC (%.db)+ 1.3043	0.795
MC: moisture content; R^2: coefficient of determination.

Figure 2 Variation in specific heat with moisture content.

Figure 3 Thermal conductivity of pumpkin seed at different moisture contents.

Figure 4 Thermal diffusivity of pumpkin seed at different moisture contents.