Measurement of Specific Heat Capacity of Selected Nigerian Food Products Using Drop Calorimetry

The specific heat capacity of food products is a thermophysical property of fundamental importance in food processing, storage, and thermal treatment design. Knowledge of this parameter is essential for engineers designing pasteurisation systems, cold chain logistics, and cooking equipment for Nigeria's food industry. This study measures the specific heat capacity of six Nigerian food products including garri, egusi seeds, groundnut paste, plantain flour, dried yam slices, and palm kernel cake using the drop calorimetry method. Samples sourced from markets in Oyo State are oven-dried to constant mass, heated to 80 degrees Celsius in a controlled oven, and then dropped into a precision copper calorimeter containing water at 25 degrees Celsius. The heat balance equation is applied to compute specific heat capacity from temperature rise measurements. Results indicate specific heat capacity values ranging from 1,620 J per kilogram-Kelvin for dried yam slices to 2,840 J per kilogram-Kelvin for groundnut paste, with moisture content being the dominant predictor variable as confirmed by multiple regression. Garri exhibits a specific heat of 1,720 J per kilogram-Kelvin consistent with its high starch content and low moisture. The data are directed at food technologists and processing engineers in the Nigerian food industry. Keywords: specific heat capacity, calorimetry, Nigerian food products, thermophysical properties, food processing