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Thermal properties of whole and tissue parts of pomegranate (Punica granatum) fruit

  • Matia Mukama
  • Alemayehu Ambaw
  • Umezuruike Linus OparaEmail author
Original Paper
  • 196 Downloads

Abstract

The thermal properties of two pomegranate fruit cultivars (Wonderful and Acco) and their epicarp, mesocarp and arils were experimentally determined. A transient heating probe system was first calibrated and used for accurate measurement of the specific heat capacity, thermal conductivity, and thermal diffusivity over a temperature range of 7–45 °C. The thermophysical properties did not vary significantly between the two cultivars. The density of the whole ‘Wonderful’ and ‘Acco’ fruit was 986.99 ± 23.82 and 1041.23 ± 18.93 kg m−3, respectively. The epicarp of both cultivars had significantly lower density compared to the mesocarp and arils. The values of thermal conductivity and diffusivity of the two pomegranate cultivars increased significantly with increase in tissue temperature. In both cultivars, the aril part was observed to have the highest values of thermal conductivity and specific heat capacity. For ‘Acco’ at 7 °C, values were 0.419 ± 0.047 W m−1 K−1 and 2775.244 ± 298.120 J kg−1 K−1, respectively, compared to the mesocarp (0.352 ± 0.040 W m−1 K−1 and 2560.803 ± 231.028 J kg−1 K−1) and epicarp (0.389 ± 0.030 W m−1 K−1 and 2681.888 ± 135.460 J kg−1 K−1). For both ‘Wonderful’ and ‘Acco’, the in-plane thermal property values (measured along layers of peel slices) were the same as the cross-plane property values (measured through layers of slices).

Keywords

Thermal conductivity probe Heat exchange Temperature effect Transport phenomena Effective thermal properties 

Notes

Acknowledgements

This work is based upon research supported by the South African Research Chairs Initiative of the Department of Science and Technology and the National Research Foundation. The project was supported through contract research with Agri-Edge Ltd funded by the Department of Trade and Industry (dti) through the Technology and Human Resources for Industry Programme (THRIP). We acknowledge the award of postgraduate scholarship to Mr M Mukama by DAAD (In-Region Scholarship Programme) and the Regional Universities Forum for Capacity Building in Agriculture (RUFORUM) for support.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Matia Mukama
    • 1
  • Alemayehu Ambaw
    • 2
  • Umezuruike Linus Opara
    • 1
    • 2
    Email author
  1. 1.Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciencesStellenbosch UniversityStellenboschSouth Africa
  2. 2.Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciencesStellenbosch UniversityStellenboschSouth Africa

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