A probe system was prepared and calibrated for the accurate thermal conductivity and thermal diffusivety measurement in food products for the temperature range of 20 C to 150 C and for a range of composition from 4.8 to 80 percent total solids. Thermal conductiv-ties, thermal diffusivities and specific heats of tomato joice and soilds were found to increase with increase in temperature and water content. Density of tomato juice decreased with increase in temperature and decreased with increase in water content. However, density of tomato solids did not change significantly with increase in temperature. Mathematical models were developed to predict the thermal conductivity, thermal diffusivity, density and specific heat of tomato juice at various water contents and various temperatures and compared to the values experimentally determined from the line heat source technique.
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Choi et al. (1983) studied this question.