Thermophysical Properties of Pulp and Rind of Papaya Cv. Maradol

Thermophysical properties of pulp and rind of papaya (Carica papaya L., cv. Maradol) were measured at 20, 30, 40, 50, and 60°C and modeled as a function of temperature. Thermal conductivity, specific heat capacity, and apparent density were measured using the line heat-source probe, differential scanning calorimetry, and the liquid displacement method. For pulp, the values of thermal conductivity, specific heat and apparent density ranged from 0.668 to 0.755 W/m K, from 3019 to 3732 J/kg K, and from 991 to 1036 kg/m³, respectively. The corresponding values for rind of papaya ranged from 0.651 to 0.714 W/m K from 2756 to 3282 J/kg K and from 1019 to 1043 kg/m³. Although thermal conductivity and apparent density of pulp and rind of papaya were significantly (p < 0.05) dependent on temperature, specific heat capacity and thermal diffusivity of pulp and rind of papaya were not affected by temperature in the measurement range.