This article presents some results of experimental studies of the thermophysical characteristics of melon pulp. The thermophysical characteristics of the pulp of melons of different varieties in the temperature range from 20 º to 70 ºС are determined. It has been established that thermal conductivity and thermal diffusivity increases with increasing temperature almost linearly. Empirical expressions for the coefficients of thermal conductivity and thermal diffusivity are obtained. These data will be useful in the thermal calculation of drying installations in the production of dried mel
