Abstract

HUAMAN CASTILLA, Nils Leander  and  SALAS, Walter Francisco. Evaluation of Thermal diffusivity in grain quinoa (Chenopodium quinoa Willd) and Cañihua (Chenopodium pallidicaule Aellen). CienciAgro [online]. 2012, vol.2, n.3, pp. 331-340. ISSN 2072-1404.

The physical and thermal properties of foods play an important role in the design and construction of equipment. In this work we report measurements of thermal diffusivity in two types of Andean grain quinoa (Chenopodium quinoaWilld) and cañihua (Chenopodium pallidicaule Aellen) in its varieties INIA - Salcedo, July and Cupi, Ramis respectively. The method used was to heat penetration curves on a specially reinforced for this purpose. The results indicate that the values vary between 7.5 y 8.9x10-8 m2 s-1. Statistically significant differences between the 2 types of grains, indicating that moisture, temperature and heat treatment directly influence the thermal property.

Keywords : Grainsandeans, quinoa; cañihua; thermal diffusivity; thermal properties.