Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/4131
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dc.contributor.authorKorese, J. K.-
dc.contributor.authorSturm, B.-
dc.contributor.authorRomán, F.-
dc.date.accessioned2023-12-18T12:48:09Z-
dc.date.available2023-12-18T12:48:09Z-
dc.date.issued2017-
dc.identifier.issn1359-4311-
dc.identifier.urihttp://hdl.handle.net/123456789/4131-
dc.description.abstractIn this work, we investigated how different air velocity and temperature affect the cooling and heating rate and time of individual sweet potato roots. Additionally, we modified and applied a simulation model which is based on the fundamental solution of the transient equations for estimating the cooling and heating time at the centre of sweet potato roots. The model was adapted to receive input parameters such as thermo-physical properties of whole sweet potato roots as well as the surrounding air properties, and was verified with experimental transient temperature data. The experimental results showed that the temperature at the centre and the under skin of sweet potato roots is almost homogeneous during forced convection cooling and heating. The cooling and heating time was significantly (P < 0.05) affected by high air velocity and sweet potato root size. The simulation results quantitatively agreed with the experimental transient data. This research, thus provides a reliable experimental and theoretical basis for understanding the temperature variations as well as estimating the cooling and heating times in individual sweet potato roots under forced convection cooling and heating. The result from this study could be applied to design and optimize forced-air treatment equipment with improved energy efficiency as well as ensuring safety and the maintenance of sweet potato roots quality.en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofseriesVol. 111;-
dc.subjectCoolingen_US
dc.subjectHeatingen_US
dc.subjectSimulation Modelen_US
dc.subjectWhole Sweet Potato Rooten_US
dc.subjectAir Velocityen_US
dc.subjectSizeen_US
dc.titleSIMULATION OF TRANSIENT HEAT TRANSFER DURING COOLING AND HEATING OF WHOLE SWEET POTATO (IPOMOEA BATATAS (L.) LAM.) ROOTS UNDER FORCED-AIR CONDITIONSen_US
dc.typeArticleen_US
Appears in Collections:Faculty of Agriculture, Food and Consumer Sciences



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