Determination of thermal diffusivities of cylindrical bodies being cooled

This paper deals with the development of an analytical model for determining the thermal diffusivities of the individual solid cylindrical bodies subjected to cooling is presented. Applications of this model were made using the experimental center temperature data obtained from the cylindrical products (e.g., cucumber and grape) during air cooling at the flow velocity of 2 m/s. As an experimental result, the thermal diffusivities of products were found to be 1.45 10 ^{- 7} m ² /s for cucumber and 1.68 10 ^{- 7} m ² /s for grape. It can be concluded that the present model is capable of determining the thermal diffusivities of cylindrical bodies during cooling in a simple and effective form.