The objective of this work was to determine the thermal diffusivity of the potato and to model heat transfer and temperature in the potato (Solanum tuberosum L.) during heating in a liquid medium. Potatoes of the Yungay variety were used. The experimental methodology was carried out through five sta...
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| Format: | Article |
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https://revistas.sena.edu.co/index.php/recia/article/view/3164 |
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