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Figure S1. (a) Mesh 32 × 24 in the rectangle which generates the half-cylinder, highlighting the node at its centre and the boundary conditions; (b) Generating area of a control volume highlighting a point nodal P and its neighbors W, E, S and N.

Figure S2. Heating kinetics of tomato puree assuming constant thermal diffusivity.

Figure S3. Errors of the experimental temperatures (constant diffusivity): (a) highlighting the average error; (b) highlighting the possibility of a polynomial fit.

Figure S4. Three better functions for the thermal diffusivity of tomato puree among the tested expressions.

Figure S5. Heating kinetics of tomato puree assuming variable thermal diffusivity given by function 1.

Figure S6. Errors of the experimental temperatures (thermal diffusivity given by function 1).

Figure S7. Variable thermal diffusivity of tomato puree (function 1) and its average value versus temperature.

Figure S8. Heating kinetics of custard cream assuming variable thermal diffusivity (function 7).

Table S1. Better expressions for the thermal diffusivity of tomato puree as function of the local temperature.

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