Wang et al., 1992 - Google Patents
Thermal conductivity of potato as a function of moisture contentWang et al., 1992
View PDF- Document ID
- 8367408367828325555
- Author
- Wang N
- Brennan J
- Publication year
- Publication venue
- Journal of food engineering
External Links
Snippet
To measure the thermal conductivity of potato, a line-source probe system was developed. The thermal conductivity of potato was determined at various moisture contents in the temperature range of 40–70° C, using the heated probe method. The thermal conductivity of …
- 240000001016 Solanum tuberosum 0 title abstract description 22
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Wang et al. | Thermal conductivity of potato as a function of moisture content | |
| Marcotte et al. | Thermophysical properties of processed meat and poultry products | |
| Icier et al. | The use of tylose as a food analog in ohmic heating studies | |
| Karim et al. | Drying characteristics of banana: theoretical modelling and experimental validation | |
| Mabrouk et al. | Experimental study and numerical modelling of drying characteristics of apple slices | |
| Tong et al. | Microwave heating of baked dough products with simultaneous heat and moisture transfer | |
| Calay et al. | Predictive equations for the dielectric properties of foods | |
| Nesvadba | Methods for the measurement of thermal conductivity and diffusivity of foodstuffs | |
| Njie et al. | Thermal properties of cassava, yam and platain | |
| Lozano et al. | Thermal conductivity of apples as a function of moisture content | |
| Drouzas et al. | Effective thermal conductivity of granular starch materials | |
| Alagusundaram et al. | Thermal conductivity of bulk barley, lentils, and peas | |
| Donsì et al. | Experimental determination of thermal conductivity of apple and potato at different moisture contents | |
| Goedeken et al. | Dielectric properties of a pregelatinized bread system at 2450 MHz as a function of temperature, moisture, salt and specific volume | |
| Kor et al. | Thermal imaging during infrared final cooking of semi-processed cylindrical meat product | |
| Inla et al. | Drying behavior, color change and rehydration of lingzhi mushroom (Ganoderma lucidum) under convection-assisted microwave drying | |
| Yang et al. | Effect of glass transition on thermal conductivity of rough rice | |
| Kustermann et al. | Thermal conductivity and diffusivity of shelled corn and grain | |
| Christenson et al. | Physical properties of baked products as functions of moisture and temperature | |
| Rao et al. | Thermal conductivity and thermal diffusivity of process variety squash and white potatoes | |
| Rahman et al. | Evaluation of convective heat transfer coefficient during drying of shrinking bodies | |
| Perussello et al. | Development of a linear heat source probe and determination of banana thermal conductivity | |
| Singh et al. | MATHEMATICAL MODELING OF HEAT AND MOISTURE TRANSFER‐RELATED PROPERTIES OF INTERMEDIATE MOISTURE APPLIES | |
| Fasina et al. | Bulk thermal properties of alfalfa pellets | |
| Jing et al. | Infrared drying kinetics and moisture diffusivity modeling of pork |