Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
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.
How to cite this article:
M.O. Oke , S.O. Awonorin , L.O. Sanni , C.T. Akanbi and A.O. Abioye . Determination of Some Selected Engineering Properties of Sweet Potato Cuts as Function of Temperature.
DOI: https://doi.org/10.36478/jftech.2007.66.70
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.66.70