(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-11)
Conrado Mora, Kathia Mishel
;
Acurio Arcos, Liliana Patricia
Thermal properties (specific heat, thermal conductivity and thermal diffusivity) of four Ecuadorian tubers (oca, jicama, mashua and sweet potato) were determined, in whole tuber and extract. For each thermal property methodologies tested by different authors were used, and in the case of specific heat the results were corroborated by Differential Scanning Calorimetry.
Higher values were obtained in jicama and lower in sweet potato in all the thermal properties studied. A direct relation of the properties with the composition was observed and higher values were obtained working with the tuber extract because the liquid state has better heat transfer. Finally, there is a directly proportional relationship between specific heat and the thermal diffusivity with the temperature.
