Analysis of the thermal and bio-physical properties of pomegranate fruit

Fruit thermal properties help in the estimation of heating or cooling loads as well as predicting the time it will take to achieve the desired product and process parameters during food processing. The thermal properties of fruits are not constant between parts of the fruit tissue and in time. Especially, pomegranate fruit is spatially highly heterogeneous and the heat diffusion process during the precooling, refrigeration, and drying of the fruit and parts of the fruit is complex. In this study, the thermal and bio-physical properties of pomegranate fruit ('Wonderful') were determined. An experimental approach was used. The thermal properties of parts of the pomegranate fruit (Albedo and aril) were measured using a KD2 Pro thermal properties analyser. The main factors affecting the thermal properties are the temperature, density, and moisture content of the fruit or fruit part.