01576naa a2200325 a 450000100080000000500110000800800410001910000200006024501240008026000090020452006550021365000170086865000120088565000230089765000270092065000090094765000180095665000110097465000160098565300180100165300170101965300210103665300110105765300270106870000160109570000200111170000190113170000190115077300810116911609182025-10-07       2008    bl uuuu     u00u1 u    #d1 aKUROZAWA, L. E.  aThermal conductivity and thermal diffusivity of papaya (Carica papaya L.) and cashew apple (Anacardium occidentale L.).  c2008  aThe objective of this work was to determine the thermal conductivity and the thermal diffusivity of papaya and cashew apple as a function of temperature. For the experimental determination, the heat source probe technique was used. Thermal properties were measured for the temperature range of 20-40 °C for papaya and 25-45 °C for cashew. Thermal conductivities ranged from 0.58 to 0.62 W/m °C and 0.57 to 0.61 W/m °C and thermal diffusivities varied from 1.03 × 10-7 to 1.18 ×10-7 m2/s and 0.98 × 10-7 to 1.16 × 10-7 m2/s for papaya and cashew, respectively. The empirical models for each property as a function of temperature were obtained.  aCashew fruit  aPapayas  aThermal properties  aAnacardium Occidentale  aCaju  aCarica Papaya  aMamão  aTemperatura  aCondutividade  aDifusividade  aMétodo da sonda  aPapaya  aPropriedades térmicas1 aPARK, K. J.1 aHUBINGER, M. D.1 aMURR, F. E. X.1 aAZOUBEL, P. M.  tBrazilian Journal of Food Technologygv. 11, n. 1, p. 78-85, jan./mar. 2008.