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Thermal conductivity and thermal diffusivity of papaya (Carica papaya L.) and cashew apple (Anacardium occidentale L.).

Author(s) : KUROZAWA L. E., PARK K. J., HUBINGER M. D., et al.

Type of article: Article

Summary

The objective of this work was to determine the thermal conductivity and the thermal diffusivity of papaya and cashew apple as a function of temperature. For the experimental determination, the heat source probe technique was used. Thermal properties were measured for the temperature range of 20-40°C for papaya and 25-45°C for cashew. Thermal conductivities ranged from 0.58 to 0.62 W/m.°C and 0.57 to 0.61 W/m.°C. The empirical models for each property as a function of temperature were obtained.

Details

  • Original title: Thermal conductivity and thermal diffusivity of papaya (Carica papaya L.) and cashew apple (Anacardium occidentale L.).
  • Record ID : 2009-1697
  • Languages: English
  • Source: Braz. J. Food Technol. - vol. 11 - n. 1
  • Publication date: 2008/01

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