Thermal properties of potatoes and a computer simulation model of a blanching process

Abstract

Thermal conductivity and specific heat were experimentally determined in Bintje potatoes. The methods used were a transient hot-strip method and differential scanning calorimetry respectively. The results from the experiments were used in a theoretical calculation model using the finite element technique. Temperature profiles and heat transfer coefficients were simulated and the theoretical calculations were compared with experimental data for the blanching process. The correlation between experimental data and theoretical calculations was good if the heat transfer coefficient was assumed to be 750 W/m2"C.

Effect of temperature on thermal properties of ‘Record’ potatoes

“…Gelatinization apparently had no effect on this property. However, the values were considerably lower than those reported by Lamberg & Hallstrom (1986). Whether the solid content accounted for this is difficult to assess since the solid contents were similar for both sets of data.…”

Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity

“…This value was found to give a very accurate time-temperature profile in comparisons with the experimental measurements at the centre of the samples (±1°C difference). Lamberg and Hallstr€ om (1986) compared this value with a lower value (126 W m À2°CÀ1 ) suggested by Perry (1963) when modelling time-temperature profiles during blanching of potatoes. The heat transfer coefficient value suggested by M€ orstedt gave the most accurate time-temperature profile compared with experimental measurements.…”

Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results

“…As in other heat and mass transfer studies, common discretization methods are used in heat and mass transfer in food, e.g., finite element method (Chen & Pei, 1989;Irudayaraj & Wu, 1994;Jackson, Zhang, & Ungan, 2000;Lamberg & Hallstrom, 1986), finite difference method (Kuang, Thibault, & Grandjean, 1994;Plumb, Spolek, & Olmstead, 1985) and finite volume method (Boukadida & Ben Nasrallah, 1995;Chang, Ruan, & Chen, 1998). When considering strain or shrinkage, finite element method is used more often (Irudayaraj & Wu, 1993;Itaya, Kobayashi, & Hayakawa, 1995).…”