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Effect of temperature on thermal properties of ‘Record’ potatoes
Author(s) -
RICE P.,
SELMAN J. D.,
ABDULREZZAK R. K.
Publication year - 1988
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1988.tb00580.x
Subject(s) - thermal diffusivity , thermodynamics , thermal , thermal conductivity , materials science , specific heat , moisture , measure (data warehouse) , composite material , physics , database , computer science
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.