Titre :
|
The thermal properties of potatoes and carrots as affected by thermal processing
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Auteurs :
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E. Murakami
|
Type de document :
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article/chapitre/communication
|
Année de publication :
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1997
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Format :
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p.415-432
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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CONDUCTIVITE THERMIQUE
;
DIFFUSIVITE THERMIQUE
;
POMME DE TERRE
;
CAROTTE
|
Résumé :
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The effects of processing on the thermal properties of white potatoes and carrots were studied. The test samples were blanched, boiled, cooked and canned. Whole potato tubers were baked to study the effects of starch gelatinization. The thermal conductivity (k) and density (rho) were measured and the specific heat (c(p)) and thermal diffusivity (alpha) were calculated. Results showed that in general, alpha initially decreased and then increased during processing. Test samples were found to have a gain in a! when their moisture content increased by more than 9%. The ct of potatoes decreased after canning and increased after boiling. In carrots, a similar trend was also observed but to a lesser degree. The alpha of potatoes was unaffected after blanching or cooking. In all the processing treatments of carrots, the k and the c(p) increased and the rho was unaffected. The baking study showed that gelatinization significantly decreased the k of potatoes.
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Source :
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Journal of food process engineering, vol 20, n°5
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