The influence of moisture content and temperature on the specific heat of potato measured by differential scanning calorimetry

Differential Scanning Calorimetry was used to determine the specific heat of potato. The effects of temperature and moisture content on specific heat were investigated. Specific heat increased quadratically with moisture content over the range 0–4·13 (g water/g solid) and linearly with temperature v...

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Bibliographic Details
Published inJournal of food engineering Vol. 19; no. 3; pp. 303 - 310
Main Authors Wang, N., Brennan, J.G.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 1993
Elsevier
Subjects
Biological and medical sciences
calorimetry
Food industries
food processing
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
heat treatment
measurement
potatoes
scanning
specific heat
temperature
water content
Differential scanning calorimetry
Specific heat
Potato
Temperature
Analytical method
Water content
Chemical composition
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Summary:Differential Scanning Calorimetry was used to determine the specific heat of potato. The effects of temperature and moisture content on specific heat were investigated. Specific heat increased quadratically with moisture content over the range 0–4·13 (g water/g solid) and linearly with temperature varying from 40 to 70°C. A model was proposed to describe the effects of moisture content and temperature on the specific heat of potato. Good agreement was found between specific heat values determined experimentally and predicted by the model.
ISSN:0260-8774
1873-5770
DOI:10.1016/0260-8774(93)90049-P