The measurement of thermal conductivities of solid fruits and vegetables

A thermal conductivity probe consisting of a heating cell, a thermocouple and a guard tube over the heating cell was developed and is described here. Analyses demonstrate that the guard tube acts as a thermal contact resistance. This resistance does not influence measurements of thermal conductivity significantly, but it must be considered in an accurate measurement of thermal diffusivity, especially when there is a gap between the heater and the guard tube. Calibration of the probe with glycerine in this work exhibits an accuracy of 1.4% for thermal conductivity measurements. The probe was used to measure the thermal conductivities of some solid fruits and vegetables. The sizes of both specimen and probe were analysed and their influences controlled to be under 1.0%. Each measurement was completed within two minutes and the temperature rise was less than under 6 °C. The water content of fruits and vegetables was found to be the dominant factor in determining their thermal conductivities. An empirical relationship between thermal conductivity and mass density is proposed based on the measurements. It is shown that this relation gives a deviation from experimental data of only 11%.