Thermal conductivity of peeled and unpeeeled cassava tuber was determined using the line heat source method. In this method a steady heat flux is applied to the sample using a line heat source located inside the sample, then the temperature rise at some point in the specimen resulting from applied flux is measured. The cassava tubers used are of TMS96/1431 and TMS96/1087 varieties. Thermal conductivity was measured at different moisture content of the tuber. The result shows that the thermal conductivity increases with an increase in moisture content for the two varieties and for both peeled and un peeled cassava tubers. Thermal conductivity of the cassava tubers ranged from 0.043 to 0.085 for TMS96/1431 and 0.038 to 0.098 for TMS96/1087 for peeled and un peeled cassava tubers respectively. A distinct difference was observed between the thermal conductivity of the two cassava varieties at all moisture content. The peeled cassava had a slightly lower thermal conductivity.
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