## 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‐
Transfer of heat and moisture during microwave baking of potatoes
✍ Scribed by W D Wilson; I M MacKinnon; M C Jarvis
- Publisher
- John Wiley and Sons
- Year
- 2002
- Tongue
- English
- Weight
- 119 KB
- Volume
- 82
- Category
- Article
- ISSN
- 0022-5142
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