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A mathematical model of simultaneous heat and moisture transfer during drying of potato

✍ Scribed by N. Wang; J.G. Brennan

Book ID
107933707
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
834 KB
Volume
24
Category
Article
ISSN
0260-8774

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A model describing the mass and heat transfer during hot air drying of potato cubes was evaluated. A moving boundary problem as well as a local temperature-dependent effective diffusivity was considered. Temperature calculation within the sample was pexformed using the macroscopic heat transfer bala

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## Abstract Potatoes were baked for up to 60 min in a conventional fan‐assisted oven. Temperature profiles within the potato tubers were determined both by direct measurement and by following the inward progress of starch gelatinisation, which occurs at 65 °C. Temperature profiles with time were S‐