Effect of temperature on thermal properties of ‘Record’ potatoes

Abstract

Heating methods were used to measure the thermal diffusivity, specific heat and density of potatoes (c.v. Record U.K.), from 40 to 90°C and for moisture contents of 72 to 79%. Thermal conductivities were calculated: maximum thermal diffusivity was at about 70°C.

Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries

“…Shrinkage was neglected and the thermophysical properties were assumed to be constant. Although properties of potato (for example, thermal conductivity and specific heat) change with moisture content and temperature, changes in thermal diffusivity were reported to be minor by Rice and others (1988).…”

Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method

“…Thermal conductivity of food materials varies between that of water (k water = 0.614 W/(m K) at 27°C) and that of air (k air = 0.026 W/(m K) at 27°C), which are the most and the least conductive components in foods, respectively (Sahin and Sumnu, 2006). Several authors have studied the thermal conductivity of food materials during thermal dehydration processes; a decrease in thermal conductivity with process time and temperature was observed, which in most cases, was related to moisture loss (Rice et al, 1988;Wang and Brennan, 1992;Donsi et al, 1996;Sablani and Rahman, 2003;Muramatsu et al, 2007). Table 1 illustrates the models presented in the literature to predict thermal conductivity.…”

Studying fluid-to-particle heat transfer coefficients in vessel cooking processes using potatoes as measuring devices

“…In the modelling constant thermo-physical properties at average temperature of the potato were used. This is safe, because the thermal diffusivity of potatoes does not change considerably with temperature -about 3% relative in the relevant temperature interval (Rice et al, 1988).…”