Heat and mass transfer in fruits and vegetables and measurement of thermal diffusivity

An experimental apparatus was designed to verify the method of measurement of thermal diffusivity of food produce proposed by the authors in an earlier paper 1]. Also, measurements were done for the time-temperature variation during transient cooling of food produce, and the temperature variation has been calculated by many methods available in the literature. It has been found that the calculation procedure proposed by the authors earlier 2] yielded consistently improved results.