The variation of thermal conductivity with respect to center temperature of guava fruit (at different instant of time) in the range of 40% to 80% (wb) moisture content for densities D1 and D2 are shown in Figs. 4 and 5 respectively. It is observed that thermal conductivity increases with increase in center temperature for all moisture content 40% to 80% (wb).
This behavior suggests that the structural characteristics of fruit