1 College of Agricultural Engineering, J. N. K. V. V., Jabalpur, M.P.
2 Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal – 462 038 M.P.
Specific heat and thermal conductivity of okra decreased linearly from 3.54 to 1.38 kJ/kg°C and 0.32 to 0.038 W/m°C, respectively, with decrease in moisture content from 88 to 12% (w.b.). The specific heat and thermal conductivity of bitter gourd decreased linearly from 3.76 to 0.95 kJ/kg°C and 0.61 to 0.07 W/m°C, respectively, with decrease in moisture content from 89 to 10% (w.b.).
