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Analysis of two-dimensional heat and moisture transfer during drying of spherical objects

✍ Scribed by M.M. Hussain; I. Dincer

Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
116 KB
Volume
27
Category
Article
ISSN
0363-907X

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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‐