Effect of Knowledge Management on Firm Competitiveness: Testing the Mediating Role of Innovation in the Small and Medium Enterprises in Kenya

Knowledge and innovativeness are have been recognized as the main sources of competitive advantages in the economy. Small and medium-sized firms need to increase attention on knowledge management and innovativeness so as to be competitive. The study examined knowledge management, innovativeness and firm competitiveness. The study is conducted on the results based on 252 small and medium manufacturing enterprise managers in Nairobi, Kenya. The data obtained from the questionnaires were analyzed using the SPSS statistical packaged software. The study results showed that knowledge management processes influence innovativeness positively, innovativeness enhances firm competitiveness while innovativeness is a mediator between knowledge management and firm competitiveness. The study demonstrated that knowledge management and innovation should be integrated to enhance firm competitiveness. The viewpoint proposed is that knowledge management is an important element for small and medium enterprises in today's dynamic and competitive environment. Keywords: knowledge management, firm competitiveness, innovativeness, Kenya, SMEs

Effect of Knowledge Management on Firm Competitive Advantage Among Commercial Banks in Kenya

We examine the effect of knowledge management on firms’ competitive advantage among commercials banks in Kenya. Using multiple regression analysis, we found support for the proposition that knowledge acquisition, knowledge dissemination and responsiveness to knowledge enhance firms’ competitive advantage. Given the increasingly critical role of Knowledge management in connection with firm competitiveness in today’s dynamic market place organizations are required to manage effective knowledge to ensure they have a sustain competitive advantage. Keywords: firm competitive advantage, knowledge acquisition, knowledge dissemination and responsiveness to knowledge

Spatial variation of moisture content along the axial distance of corn at different superheated steam drying temperatures and various instantaneous times

Abstract Superheated steam acts as both a heat source and a drying medium. The study sought to predict the evolution of the moisture transport behaviour of the corn kernel at various axial distances at varying instantaneous time. The equations describing the drying phases were solved using numerical solutions with the Eulerian technique in ANSYS software. Cone geometry was used to simulate the corn kernel with initial moisture content at 20% w.b. Steam conditions were similar to what is encountered in industry, with temperatures ranging (from 120–200°C) at 1.5 m s−1 velocity. ANOVA was used to determine if there was difference between the conditions. The temporal change in moisture from the apex to the periphery varied at superheated steam temperatures 120, 160 and 200°C. At 10, 100 and 200 s the drying rate and effective moisture diffusivity of corn kernel from the centre towards the periphery differed. Post‐hoc analysis with Bonferroni adjustment revealed that moisture content (w.b.%) differed between 10 and 100 s, 10 and 200 s and 100 and 200 s. The mean difference was attributed to the drying being in the falling drying phase at 200 s and initial condensation at 10 s. Thus, at high superheated steam temperatures, dry zones can be seen as the axial distance from the apex increases toward the periphery