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THE THERMAL PROPERTIES OF POTATOES AND CARROTS AS AFFECTED BY THERMAL PROCESSING 1
Author(s) -
MURAKAMI EDGAR G.
Publication year - 1997
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1997.tb00431.x
Subject(s) - food science , thermal , chemistry , physics , thermodynamics
The effects of processing on the thermal properties of white potatoes and carrots were studied. The test samples were blanched, boiled, cooked and canned. Whole potato tubers were baked to study the effects of starch gelatinization. The thermal conductivity (k) and density (ρ) were measured and the specific heat (c p ) and thermal diffusivity (α) were calculated. Results showed that in general, α initially decreased and then increased during processing. Test samples were found to have a gain in α when their moisture content increased by more than 9%. The α of potatoes decreased after canning and increased after boiling. In carrots, a similar trend was also observed but to a lesser degree. The k of potatoes was unaffected after blanching or cooking. In all the processing baking study showed that gelatinization significantly decreased the k of potatoes.