A Study on the Thermal Diffusivity of Spherical Root Vegitables

Abstract

In previous papers¹⁾²⁾, we have studied the cooking-rate of root vegetable slices. In order to design various cooking apparatuses, it is necessary to measure the thermal diffusivity which must be used for cooking of large root vegetables. In this paper, we studied the thermal diffusivity of the root vegetables curved spherically. The values of thermal diffusivity of popato, sweet potato, carrot and radish were obtained to be 0.097, 0.101, 0.103 and 0.101cmcm²/min, respectively.