马铃薯热物性的测量

Thermal Physical Property Measurement of Potato

马铃薯是一种营养丰富且具有一定药用价值的蔬菜,也是轻工业、化学工业和食品工业的原料,其深加工是一个研究热点。通过实验研究测得马铃薯的含水率、冰点、潜热、冻结前后的密度,以及比热容、导热系数随温度的变化曲线,并拟和多项式,为马铃薯深加工传热过程的模拟提供参数依据。

Potato is a kind of vegetable with high nutritional and medical value, and a material source in light industry and food industry, thus, its deep processing has been a hot spot of research. The thesis sets up the experiment to have measured che moisture content of the potato, its freezing point, latent heat, density before and after freezing point, as well as the thermal conductivity index curve of che specific volume heat along with the change of temperature. Furthermore, the thesis also applies the method of polynomial fitting, thus providing a practice value for che simulation of highly-processed potato’s heat transfer process.