Effect of moisture content on thermal properties of cowpea flours

The effects of moisture content on thermal properties of cowpea flour were investigated on a range of 3.81% to 28.31% wet basis at 5% intervals, totaling six moisture levels, using a KD2 Pro Thermal Properties Analyzer. The considered thermal properties were thermal conductivity, thermal diffusivity, and specific heat. As the moisture content increased from 3.81% to 28.31 %, the thermal conductivity, thermal diffusivity, and specific heat increased from 0.109 to 0.213 W m-1 K-1, 0.099 to 0.136 mm2 s-1, and 1.092 to 1.573 MJ m-3 K-1, respectively. The data are necessary for design of equipment for handling, transportation, processing, and storage of cowpea flour. Keywords: cowpea, Vigna unguiculata, flour, thermal properties, KD2 Pro, moisture conten