Efecto de la temperatura y del poder de calentamiento en las propiedades térmicas de melloco amarillo (Ullucus tuberosus), zanahoria blanca (Arrcacia xanthorrhiza), achira (Canna indica) y papa china (Colocasia esculenta)

Abstract

The specific heat, thermal diffusivity and thermal conductivity of four Andean tubers were determined, in order to obtain data that can be used in equipment design and process optimization. The experimentation was carried out in the whole tubers and their extracts, varying the temperatures (in the case of specific heat and thermal diffusivity) and varying the heating power (in the case of thermal conductivity). It was observed that the nutritional composition plays an important role in the analysis of specific heat and thermal diffusivity. However, in the thermal conductivity the fibrous structure and the porosity of the samples influence more. On the other hand, there are lower values of thermal conductivity at 5 volts; This dependence is due to the fact that the value of the power dissipated by the resistance is increased, and therefore the heat flux is increased. Finally, higher values are observed in the three thermal properties when working with the extracts, because the amount of water present in these samples produces a convective heat transfer that causes movement inside the fluid.