Thermal diffusivity of the mango pulp

Abstract

Thermal diffusivity was of four samples of the mango pulp was determined by method suggested by Silva (1997). Different quantities of insoluble and soluble solid were taken into account for each sample. The authors didn’t detect any influence of the insoluble solid in the thermal diffusivity of the mango pulp. The more the concentration of soluble solids in the pulp was increased, the less was the thermal diffusivity.