Thermophysical Properties of Papaya Puree

Figures & data

Figure 1 Thermal conductivity apparatus.

Table 1 Physicochemical characteristics of the single strength papaya puree

Total soluble solids (°Brix)	10.10
pH	4.84
Acidity (g citric acid/100 mL)	0.16
Water (%)	88.41
Protein (%)	0.54
Fat (%)	0.06
Fiber (%)	0.66
Ash (%)	0.52
Carbohydrate* (%)	9.81
*Calculated from [100 - water - protein - fat - fiber - ash].

Table 2 Density of papaya puree at different soluble solids contents and temperatures

	Density (kg/m^3)*
Temperature (°C)	10°Brix	15°Brix	20°Brix	25°Brix
40	1035.5 ± 1.3^A,a	1059.2 ± 1.2^B,a	1081.7 ± 1.2^C,a	1098.9 ± 0.9^D,a
50	1032.5 ± 1.3^A,b	1055.1 ± 1.1^B,b	1076.3 ± 1.2^C,b	1092.4 ± 2.7^D,b
60	1028.5 ± 0.5^A,c	1051.4 ± 1.2^B,c	1072.0 ± 1.5^C,c	1088.3 ± 1.5^D,c
70	1022.8 ± 1.6^A,d	1046.6 ± 1.6^B,d	1065.8 ± 2.0^C,d	1082.1 ± 0.8^D,d
80	1014.6 ± 0.6^A,e	1039.7 ± 1.7^B,e	1061.4 ± 0.6^C,e	1075.6 ± 0.3^D,e
*The mean values with the same capital letters are not significantly different at the same temperature. The mean values with the same lowercase letters are not significantly different at the same soluble solids content.

Figure 2 Density of papaya puree at different soluble solids contents and temperatures.

Figure 3 Experimental data and predicted density of 10–25 °Brix papaya puree in the temperature range of 40 to 80°C.

Table 3 Specific heat of papaya puree at different soluble solids contents and temperatures

	Specific heat (kJ/kg·°C)*
Temperature (°C)	10°Brix	15°Brix	20°Brix	25°Brix
40	3.959 ± 0.006^A,a	3.851 ± 0.003^B,a	3.751 ± 0.018^C,a	3.652 ± 0.007^D,a
50	3.988 ± 0.003^A,b	3.855 ± 0.013^B,b	3.788 ± 0.020^C,b	3.710 ± 0.013^D,b
60	4.022 ± 0.005^A,c	3.927 ± 0.022^B,c	3.831 ± 0.007^C,c	3.743 ± 0.010^D,c
70	4.056 ± 0.008^A,d	3.964 ± 0.005^B,d	3.880 ± 0.007^C,d	3.783 ± 0.009^D,d
80	4.092 ± 0.011^A,e	4.017 ± 0.018^B,e	3.914 ± 0.003^C,e	3.827 ± 0.006^D,e
*The mean values with the same capital letters are not significantly different at the same temperature. The mean values with the same lowercase letters are not significantly different at the same soluble solids content.

Figure 4 Specific heat of papaya puree at different soluble solids contents and temperatures.

Figure 5Experimental data and predicted specific heat of 10–25 °Brix papaya puree in the temperature range of 40 to 80°C.

Table 4 Thermal conductivity of papaya puree at different soluble solids contents and temperatures

	Thermal conductivity (W/m·°C)*
Temperature (°C)	10°Brix	15°Brix	20°Brix	25°Brix
40	0.567 ± 0.004^D,a	0.527 ± 0.015^C,a	0.490 ± 0.012^B,a	0.452 ± 0.003^A,a
50	0.591 ± 0.015^D,b	0.549 ± 0.005^C,b	0.525 ± 0.009^B,b	0.480 ± 0.010^A,b
60	0.620 ± 0.005^D,c	0.590 ± 0.012^C,c	0.551 ± 0.013^B,c	0.520 ± 0.001^A,c
70	0.651 ± 0.008^D,d	0.621 ± 0.009^C,d	0.584 ± 0.015^B,d	0.553 ± 0.004^A,d
80	0.685 ± 0.008^D,e	0.662 ± 0.011^C,e	0.629 ± 0.005^B,e	0.603 ± 0.004^A,e
*The mean values with the same capital letters are not significantly different at the same temperature. The mean values with the same lowercase letters are not significantly different at the same soluble solids content.

Figure 6Thermal conductivity of papaya puree at different soluble solids contents and temperatures.

Figure 7 Experimental data and predicted thermal conductivity of 10–25 °Brix papaya puree in the temperature range of 40 to 80°C.

Figure 8 Thermal diffusivity of papaya puree at different soluble solids contents and temperatures.

Table 5 Thermal diffusivity of papaya puree at different soluble solids contents and temperatures

	Thermal diffusivity (× 10^−7 m^2/s)*
Temperature (°C)	10°Brix	15°Brix	20°Brix	25°Brix
40	1.382 ± 0.012^A,a	1.291 ± 0.038^B,a	1.208 ± 0.034^C,a	1.127 ± 0.006^D,a
50	1.435 ± 0.038^A,b	1.339 ± 0.014^B,b	1.288 ± 0.024^C,b	1.184 ± 0.018^D,b
60	1.499 ± 0.012^A,c	1.429 ± 0.034^B,c	1.341 ± 0.034^C,c	1.277 ± 0.005^D,c
70	1.568 ± 0.019^A,d	1.498 ± 0.024^B,d	1.413 ± 0.036^C,d	1.350 ± 0.007^D,d
80	1.650 ± 0.017^A,e	1.585 ± 0.028^B,e	1.514 ± 0.012^C,e	1.466 ± 0.009^D,e
*The mean values with the same capital letters are not significantly different at the same temperature. The mean values with the same lowercase letters are not significantly different at the same soluble solids content.

Figure 9 Experimental data and predicted thermal diffusivity of 10–25 °Brix papaya puree in the temperature range of 40 to 80°C.