• Rinku Bala
• Neha Kumari
• Sunil Bishnoi

The study was carried out to determine the effect of different temperatures (40, 45, 50, 55, 60, 65, 70 °C) on thermal properties of papaya pulp of three different varieties (Hawaiian, Ranchi, and Taiwan). The results showed increase in thermal conductivity with increase in temperature. Hawaiian variety showed highest thermal conductivity at 70 0C while as lowest thermal conductivity was found in Ranchi variety. Highest thermal diffusivity was found in Hawaiian variety at 45 °C and lowest thermal diffusivity was observed for Ranchi variety. There was an increase in specific heat of different varieties of papaya pulp with increase in temperature from 40 °C to 70 °C. Highest specific heat was found for Hawaiian variety at 70° C, while as lowest specific heat was observed in Taiwan variety at 40 °C.

Papaya, thermal conductivity, thermal diffusivity, specific heat

"Effect of temperature variations on thermal properties of papaya pulp", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 7, page no.492-494, July-2018, Available :http://www.jetir.org/papers/JETIR1807317.pdf

"Effect of temperature variations on thermal properties of papaya pulp", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 7, page no. pp492-494, July-2018, Available at : http://www.jetir.org/papers/JETIR1807317.pdf