Thermophysical Properties of Pulp and Rind of Papaya Cv. Maradol

Figures & data

Figure 1 Samples of (A) pulp and (B) rind of papaya cv. Maradol used to measure thermal conductivity.

Figure 2 Thermal conductivity of papaya cv. Maradol (LSD pulp = 0.028 W/m K; LSD rind = 0.027 W/m K, α = 0.05).

Table 1 Experimental and estimated thermal conductivity and specific heat capacity of papaya cv. Maradol

Property	Pulp			Rind
	Experimental	Correlation	Diff.(%)	Experimental	Correlation	Diff.(%)
Thermal conductivity (W/m K)	0.668	0.587*	12	0.651	0.552*	15
Specific heat capacity (kJ/kg K)	3.02	3.44**	14	2.76	3.26**	18
Experimental values are at 20°C.
*Sweat's model for fruits and vegetables k = 0.148 + 0.493 W.
**Alvarado's model for fruits Cp = 1.23 + 2.48 W. In both models W is water content, in decimal form; 0.89 for pulp and 0.82 for rind.

Figure 3 Specific heat capacity of papaya cv. Maradol (LSD pulp = 730 J/kg K; LSD rind = 411 J/kg K, α = 0.05).

Figure 4 Apparent density of papaya cv. Maradol (LSD pulp = 4.3 kg/m³; LSD rind = 6.3 kg/m³, α = 0.05).

Figure 5 Thermal Diffusivity of papaya cv. Maradol (LSD pulp = 3.2 × 10^–8 m²/s; LSD rind = 4.8 × 10^–8 m²/s, α = 0.05).