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Thermal Conductivity of Potato between 50 and 100°C
Author(s) -
CALIFANO ALICIA N.,
CALVELO ALFREDO
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05332.x
Subject(s) - thermal conductivity , thermodynamics , penetration (warfare) , thermal , moisture , quadratic equation , materials science , heat transfer , specific heat , heat transfer coefficient , chemistry , mathematics , analytical chemistry (journal) , composite material , chromatography , physics , geometry , operations research
Thermal conductivity (TC) of potato was calculated from heat penetration into cylindrical samples between 50 and 100°C. TC ranged from 0.545 to 0.957 W/m°C for potatoes (cv Kennebec) specific gravity 1070 kg/m 3 and moisture 80%. Experimental values agreed with reported values. TC, k, varied with temperature in a quadratic polynomial form, and an empirical relationship was estimated. A model based on the concept of thermal resistances in parallel was compared with experimental results. These were used in a heat transfer model that simulated potato frying. Measured and simulated time‐temperature curves showed good agreement.