SOLAR ABSORPTIVITY OF PEELED CASSAVA ROOT, YAM TUBER AND UNRIPE PLANTAIN FRUIT

Autor:	Divine N. Njie, Thomas R. Rumsey
Rok vydání:	1998
Předmět:	Horticulture biology Agronomy Chemistry General Chemical Engineering Dioscoreaceae Molar absorptivity biology.organism_classification Solar absorptivity Water content Food Science Dioscorea abyssinica
Zdroj:	Journal of Food Process Engineering. 21:317-326
ISSN:	1745-4530 0145-8876
DOI:	10.1111/j.1745-4530.1998.tb00456.x
Popis:	Absorptivity is a property which governs the quantity of solar radiation absorbed by materials undergoing sun drying. A laboratory spectrophotometer was used to measure the spectral absorptivity of peeled cassava root, yam tuber, and unripe plantain fruit for wavelengths in the range 0.4-2.4 μm; 88% of solar radiation reaching the earth lies in this part of the electromagnetic spectrum. The total (i.e., integral) absorptivity calculated from the measured spectral -absorptivity was 0. 32 for fresh cassava which had a wet basis moisture content (M.C.) of 65%, 0.26 for fresh plantain (M.C.=61%) and 0. 53 for fresh yam (M.C.=68%). Corresponding values for dried crops were 0.23 for cassava (M. C. =5%), 0.58 for plantain (M. C. =20%) and 0. 77 for yam (M. C. =9%). Application of absorptivity data in evaluating heat transfer during sun drying of crops was discussed.
Databáze:	OpenAIRE
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