Figures & data
Figure 1 Experimental set up for determining thermal conductivity and thermal diffusivity.
Table 1 Levels of factors for thermal conductivity and thermal diffusivity experiments
Table 2 Percentage composition of major food components in sweet potato (adapted from USDA, 1963)
Table 3 Thermal conductivity of sweet potato determined by KD2
Table 4 Statistical information on models tested
Table 5 Thermal conductivity of sweet potato by prediction model (Parallel)
Figure 2 Thermal conductivity of sweet potato calculated from experimental model as a function of moisture content and temperature.
Figure 3 Thermal conductivity of sweet potato as a function of moisture content and temperature calculated from food component mass fraction model (parallel).
Table 6 Thermal diffusivity of sweet potato determined by KD2
Table 7 Thermal diffusivity of sweet potato from prediction model (Parallel)
Figure 4 Thermal diffusivity of sweet potato from an experimental model as a function of moisture content and temperature.
Figure 5 Thermal diffusivity of sweet potato as a function of moisture content and temperature calculated from food component mass fraction model.
Table 8 Calculated specific heat of sweet potato from experimental k, α, and ρ
Table 9 Specific heat of sweet potato by prediction model (Parallel)
Figure 6 Specific heat of sweet potato from an empirical model as a function of moisture content and temperature.
Figure 7 Specific heat of sweet potato as a function of moisture content and temperature calculated from food component mass fraction model.
Figure 8 Average density of sweet potato as a function of moisture content at 95% confidence level determined using a multipycnometer.
