Thermal properties of potatoes and a computer simulation model of a blanching process
- 1 April 1986
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 21 (5) , 577-585
- https://doi.org/10.1111/j.1365-2621.1986.tb00396.x
Abstract
Thermal conductivity and specific heat were experimentally determined in Bintje potatoes. The methods used were a transient hot‐strip method and differential scanning calorimetry respectively. The results from the experiments were used in a theoretical calculation model using the finite element technique. Temperature profiles and heat transfer coefficients were simulated and the theoretical calculations were compared with experimental data for the blanching process. The correlation between experi‐mental data and theoretical calculations was good if the heat transfer coefficient was assumed to be 750 W/m2°C.Keywords
This publication has 6 references indexed in Scilit:
- Food process engineering — A model syllabusJournal of Food Engineering, 1984
- On the Possibility of Modifying the Gelatinization Properties of Starch by Lipid Surface CoatingStarch ‐ Stärke, 1981
- Transient hot-strip method for simultaneously measuring thermal conductivity and thermal diffusivity of solids and fluidsJournal of Physics D: Applied Physics, 1979
- Thermal Conductivity and Thermal Diffusivity of Process Variety Squash and White PotatoesTransactions of the ASAE, 1975
- The Thermal Properties of PotatoJournal of the agricultural chemical society of Japan, 1970
- Method of Finite Differences Used to Relate Changes in Thermal and Physical Properties of PotatoesTransactions of the ASAE, 1968