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A Research Note
Thermal Conductivity of Potato between 50 and 100°C
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1991.tb05332.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
Additional Information
How to Cite
CALIFANO, A. N. and CALVELO, A. (1991), Thermal Conductivity of Potato between 50 and 100°C. Journal of Food Science, 56: 586–587. doi: 10.1111/j.1365-2621.1991.tb05332.x
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/14/90; revised 5/30/90; accepted 8/29/90
- Abstract
- References
- Cited By
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.