Thermal Properties of Okra and Bitter Gourd
DOI:
https://doi.org/10.52151/jae2005423.1129Abstract
Specific heat and thermal conductivity, of okra decreased linearly from 3.54 to 1.38 kJ/kgO C and 0.32 to 0.038 W/mo C, respectively, with decrease in moisture content form 88 to 12% (w.b.) The specific heat and thermal conductivity of bitter gourd decreased linearly from 3.76 to 0.95 kJ/kgOC and 0.61 to 0.07 W/mOC, respectively, with decrease in moisture content form 89 to 10% (w.b.)
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References
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