Specific Heat and Thermal Conductivity of Jackfruit

Abstract

Specific heat and thermal conductivity of jackfruit flesh were determined at temperature range 60-90°C and moisture content range 30-75 %. The specific heat was measured by the Differential Scanning Calorimeter (DSC). The bulk thermal conductivity was performed using the Line Heat Source (probe) Method.

The bulk thermal conductivity (k) and the specific heat (C_p) of jackfruit flesh were foundto depend on the moisture content and the temperature. They were found to increase with increasing moisture content (X_w) and temperature (T). Thermal conductivity changed slightly with the different direction. The empirical equations of these properties were found to be C_p =1.053+5.069 X_w+O.O 103 5T- 3 .05X²_W ( R²=0.901) and k = l .111 -0.164X²_W 0.024 7T+0.000163T²+0.875X_wT (R²=0.841)

Keywords : Jackfruit / Specific Heat / Thermal Conductivity