Experimental and Simulating Study of Water Immersion Cooling of Canned Carrot Puree
Thermal properties of cooked carrot puree were estimated in this research, they included thermal conductivity, thermal diffusivity, density, enthalpy and specific heat from 0 to 80 °C. Enthalpy was calculated, temperature was measured used thermocouple, using a mathematical model the evaluated thermal properties agreed well with the Comsol Multiphysics simulation, mathematical models relating thermal properties and composition were used and compared with the Comsol Multiphysics results. The composition ranged from 85.11% moisture, 0.23% fat, and 1.87% protein (wet basis), the thermal conductivity ranged from 0.519 to 0.615 (W/m.°C) and from 3819.04 to 3867.86 kJ/(kg·K) for heat capacity. Both thermal conductivity and heat capacity increased with temperature (20 to 80°C). The thermal diffusivity ranged from 0.131 to 0.153 m2/s .The Chen's model  gives good results compared to the Comsol Multiphysics results.