A Determination of Specific Heat and Thermal Conductivity of Pomegranate Components (Alak Variety)

To design the equipment and facilities for preservation, storage and processing of pomegranate, it is necessary to know the specific heat and thermal conductivity of the fruit components. The specific heat of exocarp, mesocarp and of seeds of pomegranate were assessed at three moisture content levels (30, 50 and 76% for seed and mesocarp; 15, 35 and 52% for exocarp) and at four temperature levels (3, 8, 13 and 18?C). Also, the thermal conductivity of the components were measured at three moisture content levels (25, 50 and 73% for seed, 20,40 and 60% for mesocarp and 15, 35 and 52% for exocarp) as well as at three temperature levels (5, 13 and 18?C). The mixture method was employed for measuring the specific heat. The thermal conductivity of the exocarp and mesocarp were determined through prob and hot wire methods, respectively. The specific heat of the components were increased linearly from 1.127 to 2.789 kJ/kg?C for seed, 0.931 to 3.066 kJ/kg?C for mesocarp and 1.516 to 3.411 kJ/kg?C for exocarp with an increasing trend in moisture content and in temperature. Also, the thermal conductivities of the components increased from 0.15 to 0.42 W/m?C for seed, 0.15 to 0.41 W/m?C for mesocarp and 0.13 to 0.37 W/m?C for exocrap with increase in the experimental range of the variables. The specific heat and thermal conductivity of the components were significantly affected by the moisture content and temperature. The specific heat and thermal conductivity of the pomegranate components were estimated as a function of temperature and moisture content using regression models of high coefficients of determination (R2).