THE EFFECT OF MOISTURE CONTENT ON THE THERMAL PROPERTIES OF RED LENTIL SEEDS

The Specific heat, thermal conductivity, and thermal diffusivity Of red lentil (cv. Firat-87) seeds were determined as a function of the Moisture content. The specific heat and thermal conductivity were measured using the methods of mixture and transient-state heat transfer respectively The thermal diffusivity was calculated from measured specific heat, thermal conductivity, and bulk density. Within the moisture range of 7.13% to 17.46% (d.b), the specific heat, thermal Conductivity, and thermal diffusivity varied with the moisture content. The specific heat and thermal conductivity of red lentil seeds increased from 1506.81 to 2457.15 J kg(-1) degrees C-1 and from 0.121 to 0.162 W m(-1) degrees C-1, respectively, as the moisture content increased in the above range: However, the thermal diffusivity decreased from 9.45 x 10(-8) to 8.35 x 10(-8) m(2) s(-1) with the increase in moisture content.