Sequential Estimation of Temperature-Dependent Thermal Diffusivity in Cherry Pomace during Nonisothermal Heating

I. Greiby[1], D. Mishra[2], and K. Dolan[3]
[1]Dept. of Biosystems & Agricultural Eng., MSU, East Lansing, MI
[2]Dept. of Biosystems & Agricultural Eng., MSU, East Lansing, and Nestle Nutrition, PTC Fremont, MI
[3]Dept. of Biosystems & Agricultural Eng. and Dept. of Food Science & Human Nutrition, MSU, East Lansing

Fruit and vegetables are a rich source of many bio-active compounds from which value-added nutraceuticals can be produced. To design processes for these solids that will maintain food safety and maximize quality over a large temperature range, temperature-dependent thermal properties are needed. The objective of this work was to estimate temperature and moisture-dependent thermal diffusivity of cherry pomace.