Thermal properties of raisins
1990
Vagenas, G.K. | Marinos-Kouris, D. | Saravacos, G.D.
The thermal properties of sultana grapes and raisins were investigated in the moisture content range 14-80% (wet basis) near room temperature. The density of the berries increased from 1080 to 1460 kg/m3 as the grapes were dried, following the model of an ideal mixture of dry solids and water. The specific heat and the effective thermal conductivity of the raisins were found to vary linearly with the moisture content. The effective thermal conductivity did not change significantly in the temperature range 39-51 degrees C and the porosity range 0.4-0.5.
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