The data on thermal conductivity for the food products have
been reported in the literature under different conditions of
temperature and moisture content by Kostaropoulous [10], Sweat
[11] and Dickerson and Read [12]. Not much data were found on
fruits/vegetables especially for Exotic tropical fruits such as
Guava fruit. Hence, this study was made to investigate the
thermal conductivity of fresh and dried fruit in the moisture
range of 40–80% (wb) grown in the local area (Rayalaseema, AP,
India).