A preliminary investigation was carried out on the thermal properties of “Ewedu” (Corchorusolitorus), “Ila” (Hibiscus esculentus), “Ogbono” (Irvingia gabonensis) and ” Kuka” (Adansonia digitata) soups, because...A preliminary investigation was carried out on the thermal properties of “Ewedu” (Corchorusolitorus), “Ila” (Hibiscus esculentus), “Ogbono” (Irvingia gabonensis) and ” Kuka” (Adansonia digitata) soups, because information on the thermal properties of these soups has not been established. The specific heat capacity, thermal conductivity and thermal diffusivity parameters were determined as a function of their proximate compositions by applying additivity principles. The proximate composition obtained for the soups were: ewedu (moisture content;88.60 ± 0.14%, protein;6.00 ± 0.01%, fat;1.05 ± 0.05%, ash;1.81 ± 0.01%, crude fiber;1.47 ± 0.02%, carbohydrate;1.05 ± 0.04% and energy 34.27 ± 1.89 k/cal/10 g), Ila (moisture content;77.25 ± 0.35%, protein;15.94 ± 0.08%, fat;2.13 ± 0.04%, ash;1.90 ± 0.14%, crude fiber;1.15 ± 0.07%, carbohydrate;1.48 ± 0.11% and energy 87.61 ± 3.31 k/cal/10 g), Ogbono (moisture content;68.87 ± 0.14%, protein;18.70 ± 0.42%, fat;6.12 ± 0.11%, ash;4.55 ± 021%, crude fiber;1.04 ± 0.60%, carbohydrate;1.90 ± 0.01% and energy;133.08 ± 0.60 k/cal/10 g) and Kuka (moisture content;78.54 ± 0.06%, protein;8.80 ± 0.41%, fat;2.29 ± 0.01%, ash;2.09 ± 0.01%, crude fiber;0.88 ± 0.02%, carbohydrate;7.42 ± 0.08% and energy 85.64 ± 0.17 k/cal/10 g). The specific heat capacity, thermal conductivity and thermal diffusivity for the soups were;ewedu (3.851 kJ/ kg/K, 0.530 W/m/K and 1.358 x 10-7 m2/s), Ila (3.554 ± 0.01 kJ/kg/K, 0.483 W/m/K and 1.281 x 10-7 m2/s), ogbono (3.332 kJ/kg/K, 0.447 W/m/K and 1.220 x 10-7 m2/s) and kuka (3.586 kJ/kg/K, 0.494 W/m/K and 1.296 x 10-7 m2/s)respectively. The values obtained for the thermal properties showed that the soups can mildly retain or dissipate heat during canning and freezing.展开更多
文摘A preliminary investigation was carried out on the thermal properties of “Ewedu” (Corchorusolitorus), “Ila” (Hibiscus esculentus), “Ogbono” (Irvingia gabonensis) and ” Kuka” (Adansonia digitata) soups, because information on the thermal properties of these soups has not been established. The specific heat capacity, thermal conductivity and thermal diffusivity parameters were determined as a function of their proximate compositions by applying additivity principles. The proximate composition obtained for the soups were: ewedu (moisture content;88.60 ± 0.14%, protein;6.00 ± 0.01%, fat;1.05 ± 0.05%, ash;1.81 ± 0.01%, crude fiber;1.47 ± 0.02%, carbohydrate;1.05 ± 0.04% and energy 34.27 ± 1.89 k/cal/10 g), Ila (moisture content;77.25 ± 0.35%, protein;15.94 ± 0.08%, fat;2.13 ± 0.04%, ash;1.90 ± 0.14%, crude fiber;1.15 ± 0.07%, carbohydrate;1.48 ± 0.11% and energy 87.61 ± 3.31 k/cal/10 g), Ogbono (moisture content;68.87 ± 0.14%, protein;18.70 ± 0.42%, fat;6.12 ± 0.11%, ash;4.55 ± 021%, crude fiber;1.04 ± 0.60%, carbohydrate;1.90 ± 0.01% and energy;133.08 ± 0.60 k/cal/10 g) and Kuka (moisture content;78.54 ± 0.06%, protein;8.80 ± 0.41%, fat;2.29 ± 0.01%, ash;2.09 ± 0.01%, crude fiber;0.88 ± 0.02%, carbohydrate;7.42 ± 0.08% and energy 85.64 ± 0.17 k/cal/10 g). The specific heat capacity, thermal conductivity and thermal diffusivity for the soups were;ewedu (3.851 kJ/ kg/K, 0.530 W/m/K and 1.358 x 10-7 m2/s), Ila (3.554 ± 0.01 kJ/kg/K, 0.483 W/m/K and 1.281 x 10-7 m2/s), ogbono (3.332 kJ/kg/K, 0.447 W/m/K and 1.220 x 10-7 m2/s) and kuka (3.586 kJ/kg/K, 0.494 W/m/K and 1.296 x 10-7 m2/s)respectively. The values obtained for the thermal properties showed that the soups can mildly retain or dissipate heat during canning and freezing.
