Influence of temperature and variety on the thermal properties of apples
H. Lisowa 1
,  
M. Wujec 1
,  
T. Lis 2
 
 
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1
Chair of Thermal Technology University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland
2
Department of Drying and Storing University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland
Acceptance date: 2001-06-11
 
Int. Agrophys. 2002, 16(1): 43–52
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ABSTRACT
The influence of temperature within the range 273 to 333 K (0-60°C) on the thermal properties of four apple varieties has (Jonathan Red, Golden Delicious, Idared, Jonagold) been studied. An impulse method to measure thermal properties in which a linear source of heat generates a short-term heat impulse was worked out in the model of an infinite cylinder. Temperature and variety exert a significant influence on the values of thermal conductivity coefficient and thermal diffusion. In each case the influence was at the level of significance a=0.01. In the case of volumetric specific heat (cr) no statistically significant differences were found other than for the varieties Jonagold and Idared. With a temperature increase in the range 273-333 K (0-60°C) the values of apple thermal properties increased linearly.
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