Investigation of the Thermal Properties of Selected Fruits and Vegetables

Abstract

Thermal Properties of different fruits and vegetables such as Orange, Lime, Onion, Okrs, Pepper and Tomatoes were investigated. The properties determined were density, moisture content, thermal conductivity, specific heat capacity and thermal diffusivity at varying temperatures 15°C, 45°C and 55°C. The results obtained showed that the thermal conductivity is directly proportional to thermal diffusivity while specific heat capacity was observed to be indirectly proportional to thermal diffusivity. The results were low compared to pure water due to the total solid content of the fruits and vegetables. Hence they are poor conductors of heat, consequently, the heat energy diffusion or transfer through these fruits during drying, refrigeration, freezing and evaporation are likely to be slow