Thermophysical properties of a single coffee bean, a single peanut and an IC-Package

•Thermal conductivity of a single coffee bean, a single peanut and an IC-package.•Measured by the Transient Point Source technique.•Temperature range from 20 °C to 150 °C.

The basic purpose of the presented experimental study was to accurately determine the thermal conductivity and the thermal diffusivity of a single coffee bean. After the first successful runs on a bean, in addition, a peanut and an IC-package were also analysed. All this was only possible by means of a new innovative measuring method suitable for very small volume specimens. For the coffee bean, the above two transport properties and, additionally, the specific heat are presented. For the peanut and the IC-package, the thermal conductivities are given. All data sets range in temperature from 20 °C to 150 °C. The relative expanded measurement uncertainty (k = 2) of the so-called “Transient Hot-Point” method is assessed according to the ISO GUM to 3 % for thermal conductivity and to 6 % for thermal diffusivity, both at room temperature. The measurement method and the calibration of the sensor are validated using certified reference materials.