Thermal Properties of New Developed Nigerian Illa and Ekpoma Rice Flour Varieties as Effected with Moisture Content

Authors : Ide PATRICK EJIKE, Ikoko OMENAOGOR

Pages : 460-471

View : 19 | Download : 11

Publication Date : 2021-12-31

Article Type : Research Paper

Abstract :Thermal parameters of food flour moisture content and temperature give an insight in the development and prediction of models that meet the needs of process design models, it also determine the thermal load of a particular product during handling. The bulk density insert ignore into journalissuearticles values(ρ);, thermal conductivity insert ignore into journalissuearticles values(k);, specific-heat capacity insert ignore into journalissuearticles values(Cp); and diffusivity insert ignore into journalissuearticles values(α); of Illa and Ekpoma rice flour were studied at varied insert ignore into journalissuearticles values(MC); moisture content insert ignore into journalissuearticles values(%); level. The results showed significance in thermal properties values at the different MC levels. The MC increased from 10.56 to 18.50%, increased the specific heat capacity insert ignore into journalissuearticles values(Cp); from 5.72 to 48.61kJ kg-1 C-1 and 6.84 to 29.41 kJ kg-1 C-1 for Illa and Ekpoma rice variety respectively and thermal conductivityinsert ignore into journalissuearticles values(k); from 0.03 to 1.56 W/m0C and 0.03 to 0.38 W m-1 C-1 for Illa and Ekpoma rice flour samples. Thermal diffusivityinsert ignore into journalissuearticles values(α); and bulk density insert ignore into journalissuearticles values(ρ); of the processed Illa and Ekpoma rice flour samples decreased across the MC range of 10.56 to 18.50% insert ignore into journalissuearticles values(d.b);. Thermal diffusivityinsert ignore into journalissuearticles values(α); decreased from 4.38 to 1.25 x 10-4 m2 s-1 and 3.42 to 1.30 x 10-4 m2 s-1 for Illa and Ekpoma rice flour respectively while the values of bulk density insert ignore into journalissuearticles values(ρ); decreased from 697.72 to 676.34 kg m-3 and 687.49 to 664.26 kg m-3 for Illa and Ekpoma rice flour respectively.The developed model equations can be applied in estimation of thermal parameters of rice flour. Finally, Ekpoma and Illa rice flour sample displayed good thermal characteristics and it can be used as an alternative to imported wheat flour.
Keywords : Thermal property, moisture content, Rice varieties, Temperature, Rice flour