Extensive investigations are being made by the Household Equipment department of the Home Economics division of Iowa State College on the possible economy of cooking foodstuffs by the direct application of an electric current. Consequently a more complete knowledge of the related physical properties of such materials is essential to the proper development of a satisfactory process. In this paper are given the results of measurements of the specific heats of some vegetables and of the internal temperatures and electrical resistances of potatoes under the action of different a.c. voltages.
Proceedings of the Iowa Academy of Science
©1929 Iowa Academy of Science, Inc.
McCracken, Earl C.
"Physical Properties of Some Vegetables,"
Proceedings of the Iowa Academy of Science, 36(1), 297-298.
Available at: https://scholarworks.uni.edu/pias/vol36/iss1/78