Effect of temperature on thermal properties of 'Record' potatoes

Summary Heating methods were used to measure the thermal diffusivity, specific heat and density of potatoes (c.v. Record U.K.), from 40 to 90°C and for moisture contents of 72 to 79%. Thermal conductivities were calculated: maximum thermal diffusivity was at about 70°C.

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 1988-06, Vol.23 (3), p.281-286
Main Authors: Rice, P, Selman, J.D, Abdul-Rezzak, R.K
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
food processing
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
heat treatment
Potato processing
potatoes
specific heat
thermal conductivity
thermal diffusivity
thermal properties
thermal properties of potatoes
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary Heating methods were used to measure the thermal diffusivity, specific heat and density of potatoes (c.v. Record U.K.), from 40 to 90°C and for moisture contents of 72 to 79%. Thermal conductivities were calculated: maximum thermal diffusivity was at about 70°C.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.1988.tb00580.x