Heat transfer analysis during hydrothermal treatment of mango

To export Mexican mango fruit, it is required to comply with phytosanitary regulations, which implies heat transfer. Foods are biological systems with a dynamic behavior and, when they are thermally processed, their thermophysical properties change with temperature. Suitable simulation of heat transfer with temperature-dependent thermophysical properties can provide proper estimations of temperature histories to perform heat penetration analyses. The objective of this study was to predict temperatures within mango and immersion times by varying the mass of the fruit and water temperature during hydrothermal treatments. Thermal conductivity, specific heat capacity, and apparent density of ''Kent'' mango peel and pulp were determined. Finite element analysis was used to simulate heat transfer within the mango. Thermal conductivity and density were different for peel and pulp, but thermal diffusivity for both materials was not different. Predicted temperature histories adjusted properly to experimental data throughout the heating process. This indicates that thermophysical properties as a function of temperature for mango peel and pulp, the convective coefficient, the finite element model, and the methodology used to perform the estimations can be useful in the design of hydrothermal treatments for mango. PRACTICAL APPLICATION: Proper simulation of heat transfer with temperature-dependent thermophysical properties during hot water treatments for mango can provide accurate temperature histories and profiles that allow the prediction of temperatures within the fruit or immersion times by varying the mass and temperature of the heating medium. This will allow a subsequent heat penetration study to predict larval mortality, facilitating the design of quarantine treatments.