Determination of Specific Heat of Nagpur Orange Fruit (Citrus-Sinesis L) as a Function of Temperature and Moisture Content

  • Prashant M. RewatkarEmail author
  • M. Basavaraj
Conference paper


Nagpur Orange fruit (Citrus - Sinesis L) is an important source of vitamins, fibers and poly nutrients. They are seasonal in nature. Due to perishable nature and high moisture content its shelf life is insignificant. As such we do not have well equipped processing units with storage facilities, most of the Nagpur Oranges are getting spoiled. To avoid putrefaction of oranges we require processing and preservation equipment. Specific heat is an important thermal property of food, which is necessary for analyzing thermal behavior and designing of food processing equipment involved in heat transfer. Specific heat of Nagpur Orange fruit (citrus sinesis L) can be evaluated experimentally at different moisture contents from 40% to 90% (wb) for different densities, ρ1 = 1006 kg/m3 and ρ2 = 1062 kg/m3. It is noticed that the specific heat (Cp) of Nagpur Orange fruit increases with increase in moisture content and temperature in the range of 2.126 to 6.50 kJ/Kg°C for above said densities. The experimental values are analyzed and compared with standards Dickerson and Siebel’s model. The experimental values are coordinated with predicted models.


Nagpur Orange fruit Moisture content Density Specific heat (Cp) 


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© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  1. 1.Department of Mechanical Engineering, SSPACEWardhaIndia
  2. 2.BITBallarpur, ChandrapurIndia

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