permit rapid moisture migration in response to increase in temperature. In the initial stage of heating at all moisture contents the thermal conductivity increases more rapidly because of presence of more suspended water particles on the surface of the sample making it wet. The Thermal conductivity increases rapidly in the beginning and attain steady state until final stage. Effect of moisture content (40% to 80% (wb)) on thermal conductivity of guava fruit at different timings for densities D1 and D2 shown in Figs. 6 and 7