Engineering properties of Cassia tora L. seeds and meal as a function of moisture content.

16 α × 10 - 7 = 0.5 - 0.5 × 10 - 2 M + 4.49 × 10 - 5 M 2 + 0.03 × T - 4.20 × 10 - 7 T 2 - 7.34 × 10 - 5 M C R 2 = 0.986 The facts that thermal diffusivity of Cassia tora seed meal showed a decreasing trend with increased moisture content and increase with increased temperature, are identical with some previous findings, such as for seeds: watermelon seeds 36 , jack bean seeds 37 , and green bean seed 32 .

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An increasing trend in thermal conductivity of the grinded Cassia tora L. seeds was also observed with the increase in temperature.

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