Physical Properties and Specific Heat Capacity of Tamarind (Tamarindus indica) Seed
This study investigated the effect of moisture content on physical properties and specific heat capacity of Tamarindus indica seed. Physical properties investigated were axial dimensions, one thousand seed weight, bulk and true densities, porosity, roundness and sphericity, surface area, angle of repose and static coefficient of friction. The thermal property determined was the specific heat. These properties of Tamarindus indica seed were investigated within the moisture content range of 7.55 - 10.47% (d.b). The length, width and thickness increased from 9.979 to 10.634mm, 8.909 to 10.089mm and 5.039 to 5.658mm, respectively in the above moisture range. One thousand seed weight, surface area, seed volume, true density and porosity, increased from 388.4 to 394.8g, 86.916 to 87.58cm2, 0.353 to 0.366cm3, 1217.5 to 1287.00kg/m3 and 28.22 to 33.87%, respectively, as moisture content increased in the above range, while bulk density decreased from 873.9 to 851.4kg/m3. Roundness and sphericity, and angle of repose also increased from 41 to 42.4% and 73.7 to 76.3% and 36.1 to 38.93o, respectively. Specific heat capacity values increased linearly from 589.00J/kgK to 638.61 J/kgK in the above moisture range.