1Indian Institute of Crop Processing Technology, Thanjavur, India
2Biological Systems Engineering, University of Nebraska Lincoln, USA
3Annamalai University, Chidambaram, India
The dielectric constant and dielectric loss factor (dielectric properties), thermal conductivity and specific heat capacity (thermal properties) of mashed potatoes were measured at various temperatures from-20 to 120°C. The dielectric constant increased when the temperature increases from-20 to 0°C, and then decreased as the temperature increased from 0 to 120°C. The average thermal conductivity of the frozen and fresh sample were 1.932 and 0.581 W·m1·K−1, respectively. The latent heat of fusion was 183.9 KJ·Kg−1. These properties can be used for validating microwave heat transfer model with Mashed Potatoes as the food being heated.
mashed potatoes, dielectric constant, dielectric loss factor, thermal conductivity, specific heat capacity
