NURSING ANM AND GNM

Detailed explanation-1: -Conduction and convection are the two methods commonly used in cooking. When boiling a potato, heat is transferred from the cooker to the cooking utensil (solid), the cooking utensil will heat up water (liquid) inside it, and lastly heat will be transferred to molecules in the potato.

Detailed explanation-2: -Convection is one of five heat transfer methods commonly used in cooking, including conduction, boiling, condensation, melting, and radiation. Convection is the process by which food is heated by a moving heat source, such as the hot air in an oven, or even the motion of boiling water in a pot.

Detailed explanation-3: -Thermal conductivity (TC) of potato was calculated from heat penetration into cylindrical samples between 50 and 100°C. TC ranged from 0.545 to 0.957 W/m°C for potatoes (cv Kennebec) specific gravity 1070 kg/m3 and moisture 80%.