This paper reports the results of thermal diffusivity of kiwifruit measured using the modified Fitch method. The three unique structural components of the fruit, i.e. skin, flesh and core, were used in the measurement. The thermal diffusivities of skin, flesh and core are 0.78±0.08 × 10-7, 1.14±0.06 × 10-7 and 0.95±0.02 × 10-7 (m2s-1) respectively.
|Number of pages||7|
|Journal||International Journal of Food Properties|
|Publication status||Published - 1998|
ASJC Scopus subject areas
- Food Science