MODELS FOR THE SPECIFIC-HEAT AND THERMAL-CONDUCTIVITY OF GARLIC

The proximate composition of garlic (cv. Early Californian) was determined and compared to values reported in the literature. The specific heat and thermal conductivity were determined using the method of mixtures and a modified Pitch apparatus, respectively and both approaches proved sufficiently accurate for such purposes. An analysis of variance revealed that moisture content had a highly significant effect on both specific heat and thermal conductivity of garlic. A linear empirical model was developed to characterise the specific heat as a function of moisture content. The model predictions were very close to values predicted on the basis of the proximate analysis. The measured thermal conductivity data were fitted to parallel, perpendicular and random structural models as well as empirical mathematical expressions. The parallel and exponential models gave satisfactory agreement with the data.