Thermal Properties of Sweet Potato with its Moisture Content and Temperature

Abstract

Thermal properties of sweet potato were experimentally determined and modeled as a function of temperature and moisture content. The purpose is to develop empirical correlations that could predict thermal properties during sweet potato processing. Thermal conductivity from the study was 0.49 ± 0.038 Wm⁻¹K⁻¹ (mean ± s.d.), thermal diffusivity was 1.2 × 10⁻⁷ ± 9.05 × 10⁻⁹ m²s⁻¹, specific heat was 3660 ± 477.4 Jkg⁻¹K⁻¹, and density was 1212 ± 73.5 kgm⁻³. All properties were determined within temperature range of 20 to 60°C and moisture content range of 0.45 to 0.75 w.b. Prediction models for the thermal properties of sweet potato were developed as a function of product temperature and moisture content with experimental data from this study. Mechanistic models were also developed for thermophysical properties of sweet potato using major food components of the product. Developed models were all presented and compared.