Thermophysical Properties of Papaya Puree

Abstract

The effects of soluble solids content and temperature on thermal properties of papaya puree were studied. Density and specific heat were measured using a pycnometer and differential scanning calorimeter, respectively, while thermal conductivity was measured using a line heat source probe. Thermal diffusivity was then calculated from the experimental results of the specific heat, thermal conductivity, and density. Thermal properties of papaya puree were experimentally determined within a soluble solids content range of 10 to 25 °Brix and temperature between 40 and 80°C. The density, specific heat, thermal conductivity, and thermal diffusivity of papaya puree were found to be in the ranges of 1014.6 to 1098.9 kg/m3, 3.652 to 4.092 kJ/kg °C, 0.452 to 0.685 W/m °C, and 1.127 × 10−7 to 1.650 × 10−7 m2/s, respectively. Moreover, the empirical models for each property as a function of soluble solids content and temperature were obtained.