THERMOPHYSICAL PROPERTIES OF JACKFRUIT PULP AFFECTED BY CHANGES IN MOISTURE CONTENT AND TEMPERATURE

ABSTRACT Thermophysical properties of jackfruit (Artocarpus heterophyllus L.) pulp affected by temperature and moisture content were analyzed. Density (ρ), heat capacity (cp) and thermal diffusivity (α) were experimentally determined at moisture content between 65% m/m and 95% m/m, and temperatures between 5 and 85C. Then, thermal conductivity was calculated from experimental results of thermal diffusivity, specific heat and density. The empirical models for each property as a function of moisture content and temperature were obtained (R2 ≥ 0.90). Estimated equations were fitted to the experimental data for density and specific heat, and the accuracy of those equations was checked. PRACTICAL APPLICATIONS The design of juice concentrate plants needs thermophysical parameters. Information about tropical and exotic fruits, such as jackfruit, is insufficient, and much specific information is still unknown. The knowledge of how temperature and moisture content affect properties such as density, specific heat, thermal diffusivity and thermal conductivity will enable the development, adaptation and optimization of more efficient specific equipment for processing jackfruit.