Foodstuff - Thermal Diffusivity

Thermal diffusivity of some selected food products. Thermal diffusivity is the rate of transfer of heat of a material from the hot side to the cold side - a measure of how quickly a material can absorb heat from its surroundings. Calculated using the formula: α = k / (ρ × CP), where k is thermal conductivity (W/(mK)), ρ is density (kg/m³), and CP is specific heat capacity (J/(kgK)). Values are in units of 10⁻⁷ m²/s.

Foodstuff	Water Content (% wt)	Temperature (°C)	Thermal Diffusivity (10⁻⁷ m²/s)
Apple, juice	37	5	1.05
Apple, whole	85	0 - 30	1.37
Avocado, flesh		24	1.24
Avocado, seed		24	1.29
Avocado, whole		41	1.54
Banana, flesh	76	5	1.18
Beans, baked		4 - 122	1.68
Beef, chuck	66	40 - 65	1.23
Beef, round	71	40 - 65	1.33
Beef, tongue	68	40 - 65	1.32
Cherries, flesh		30	1.32
Codfish	81	5	1.22
Corned beef	65	5	1.32
Grapefruit, flesh	89		1.27
Halibut	76	40 - 65	1.47
Ham, smoked	64	5	1.18
Lemon, whole	72	40	1.07
Lima beans, pureed		26 - 122	1.80
Pea, pureed		16 - 122	1.82
Peach, whole		27	1.39
Potato, cooked and mashed	78	5	1.23
Potato, flesh		25	1.70
Rutabaga		48	1.34
Squash, whole		47	1.71
Strawberry, flesh	92	5	1.27
Sugarbeet		14	1.26
Tomato, pulp		4	1.48