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Research Article

ScienceAsia 21 (1995): 063-074 |doi: 10.2306/scienceasia1513-1874.1995.21.063

 

THERMAL PROPERTIES OF MANGOES

 

KALAYA LAOHASONGKRAM, SAIWARUN CHAIWANICHSIRI, CHAIYUTE THUNPITHAYAKUL AND WIROTE RUEDEESARNT

ABSTRACT: The specific heat, thermal conductivity and thermal diffusivity of mangoes (Mangifera india, Anacardiaceae) var. kaew having moisture content of 60-80% were measured at high(60-100oC) and low (-10-(-30)oC) temperatures using the modified method of mixture, probe method and the thermal diffusivity tube method, respectively. At high temperatures, the thermal properties increased with both temperature and moisture. Similar effects were found for the specific heat at low temperatures, while the thermal conductivity and thermal diffusivity at low temperatures decreased with an increasing temperature and decreasing moisture. The relationships between thermal properties and temperature and moisture content were found to be polynomial functions.

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Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.

Received December 2, 1994