TY  - JOUR
T1  - Determination of Some Selected Engineering Properties of Sweet Potato Cuts as Function of Temperature
AU - , M.O. Oke AU - , S.O. Awonorin AU - , L.O. Sanni AU - , C.T. Akanbi AU - , A.O. Abioye 
JO  - Journal of Food Technology
VL  - 5
IS  - 1
SP  - 66
EP  - 70
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.66.70
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.66.70
KW  - Engineering properties
KW  -density
KW  -specific heat
KW  -thermal conductivity thermal diffusivity
KW  -sweet potato
AB  - Some selected engineering properties of sweet potato as function of temperature (-18 to 33 C) and geometries (slab and cylinder) were studied. Transient heat transfer method was used for the determination of parameters among which is density, specific heat and thermal diffusivity at constant moisture level of 71.7±0.76% (wet basis). Both the density and specific heat of the sample increased with increase in temperature to maximum levels after which further increase led to a reduction of these parameters values and were independent of sample’s geometry. The thermal diffusivity and computed thermal conductivity were found to increase with increase in temperature. Conclusively, these engineering properties were correlated with temperature using polynomials of the third order empirical equation.
ER  -