Thermal Conductivity of Potato between 50 and 100°C

Authors

  • ALICIA N. CALIFANO,

    1. Author Califano is with Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 116, La Plata (1900), Pcia. de Buenos Aires, Argentina. Author Calvelo's current addresss: Molinos Rio de la Plata S.A., Paseo Colón 746, Capital Federal, Argentina.
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  • ALFREDO CALVELO

    1. Author Califano is with Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 116, La Plata (1900), Pcia. de Buenos Aires, Argentina. Author Calvelo's current addresss: Molinos Rio de la Plata S.A., Paseo Colón 746, Capital Federal, Argentina.
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ABSTRACT

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/m3 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.

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