Abstract
In previous papers, we have studied the cooking-rate equaitons of root vegitable slices, and thermal diffusivity of spherical ones. In this paper, we studied the cooking-rate equation including the thermal property of a spherical potato. The values of thenmal diffusivity and Arrhenius parameters were calculated by using a non-linear least squares method. The cooking-rate equations were obtained as follows:
dx/dθ=kn, β(1-x)(x+0.1)
kn, β=1.26×1017exp(-2.94×104/Rg(t+273.2))
∂t/∂θ=0.111(∂∂2t/∂rr2+(2/r)∂t/∂r)
where, x(-): cooking ratio, θ(min): cooking time, t(°C): cooking temperature, r(cm): radius, Rg=1.987cal/g-mol·°K: gas-constant. The value of thermal diffusivity obtained was higher than 0.097cmcm2/min obtained in the previous paper.
