| Summary: | The objectives of this research were to develop mathematical models of heat transfer in the agriculture product with solid sphere shaped during cooking process with and without considering the energies needed to change the physical and chemical features of the product. Model 1 with the assumptions gelannization at the constant temperature of 59.5°C, and the heat of gelatinization = 22.71 kj/kg. Model 2 with assumptions gelannization at the temperature of 59.5°C, reaction heat for gelatinization ~ 0, and physically and thermal properties was changed from uncook to cook. Model 3 with assumption gelatinization take place at the temperature 59.5°C to 93°C. The product used in this research were potatoes with solid sphere shaped. The heat transfer was by conduction in one dimension with convection boundary condition on the surface of the product.
Mathematical models developed could predict the temperature during the cooking process. The temperature distributions were influenced by the amount of heat convected the media in the cooking process.
The results of this research showed that the models 2 and 3 were predicting the temperature distribution better than model 1. All of the models showed that the temperature of the cooking media, the size and initial temperature of the products, affected the distribution of the temperature in the processed products.
Keywords: heat transfer-solid sphere -gelatinization -cooking
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