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In the present communication, experimental analysis has been done for evaluation of relationship between the thermal diffusivity with temperature of Potato and Brinjal (a spherical shaped food products) subjected to a natural convection. Free convection is a type of flow of motion of fluid which is not generated by an external source but by some parts of the fluid being heavier than other parts. The analysis simulates the one-dimensional Fourier equation experimentally, applicable to the regular shapes of the product (cylindrical and spherical shaped products). The experimental setup consists of a deep freezer maintained at 263 K and 1.013 bar pressure. Variation of product temperature inside the product has been measured along the radial direction of the shape.

Measurement of thermal diffusivity for food products under natural convection cooling