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SPECIFIC HEAT OF SOYBEAN
Author(s) -
DESHPANDE S. D.,
BAL SATISH
Publication year - 1999
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1999.tb00500.x
Subject(s) - specific heat , moisture , water content , thermodynamics , linear correlation , linear relationship , chemistry , range (aeronautics) , food science , mathematics , materials science , physics , statistics , organic chemistry , composite material , geology , geotechnical engineering
The specific heat of soybean, determined by the method of mixtures, exhibited linear positive correlation with moisture content in the moisture range from 8.1 to 25% d.b. for the mean temperature of 315 K and can be expressed in the form as Cp=1.444 (1 + 4.06 × 10 −2 M). The specific heat values increased from 1.926 to 2.912 kj/kg‐K in the given moisture range. Further, the specific heat values obtained in the present study when compared with the values predicted by the other empirical methods indicated the close approximation of observed and estimated values.