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

The proximate composition of garlic (cv. Early Californian) was determ ined and compared to values reported in the literature. The specific h eat and thermal conductivity were determined using the method of mixtu res and a modified Pitch apparatus, respectively and both approaches p roved sufficiently accurate for such purposes. An analysis of variance revealed that moisture content had a highly significant effect on bot h specific heat and thermal conductivity of garlic. A linear empirical model was developed to characterise the specific heat as a function o f moisture content. The model predictions were very close to values pr edicted on the basis of the proximate analysis. The measured thermal c onductivity data were fitted to parallel, perpendicular and random str uctural models as well as empirical mathematical expressions. The para llel and exponential models gave satisfactory agreement with the data.