{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:16:41Z","timestamp":1760059001406,"version":"build-2065373602"},"reference-count":20,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2025,5,12]],"date-time":"2025-05-12T00:00:00Z","timestamp":1747008000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012190","name":"Ministry of Science and Higher Education of the Russian Federation","doi-asserted-by":"publisher","award":["124062100023-3"],"award-info":[{"award-number":["124062100023-3"]}],"id":[{"id":"10.13039\/501100012190","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Computation"],"abstract":"<jats:p>This article proposes a mathematical model for experimental estimation of the volumetric heat capacity and thermal conductivity of flat samples, in particular samples cut from potato tubers. The method involved using two pairs of samples, each of which includes the test sample and a reference sample. The pairs of samples were pre-cooled in a refrigerator to a temperature that was 10 to 15 \u00b0C below room temperature. Then, the samples were removed from the refrigerator and placed in an air thermostat at ambient temperature, with one pair of samples additionally blown with a weak air flow. Using a thermal imager, the surface temperatures of the samples were recorded. The temperature measurement results were processed using the proposed mathematical models. The temperature measurement results of the reference samples were used to determine the Bi numbers characterizing the heat exchange conditions on the surfaces of the test samples. Taking into account the found Bi values, the volumetric heat capacity and thermal conductivity were calculated using the formulas described in the article. The article also presents a diagram of the measuring device and a method for processing experimental data using the results of experiments as an example, where potato samples were used as the test samples, and polymethyl methacrylate samples were used as the reference samples. The studies were conducted at an ambient air temperature of 20 to 24 \u00b0C and at a Bi &lt; 0.3. The specific heat capacity of the potato samples was in the range of 2120\u20133795 J\/(kg\u00b7K), and the thermal conductivity was in the range of 0.17\u20130.5 W\/(m\u00b7K) with a moisture content of 10\u201360%.<\/jats:p>","DOI":"10.3390\/computation13050117","type":"journal-article","created":{"date-parts":[[2025,5,12]],"date-time":"2025-05-12T09:13:38Z","timestamp":1747041218000},"page":"117","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Mathematical Model for Quantitative Estimation of Thermophysical Properties of Flat Samples of Potatoes by Active Thermography at Varying Boundary Layer Conditions"],"prefix":"10.3390","volume":"13","author":[{"given":"Pavel","family":"Balabanov","sequence":"first","affiliation":[{"name":"Department of Mechatronics and Technological Measurements, Tambov State Technical University, Sovetskaya Str. 106, 392000 Tambov, Russia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0910-0740","authenticated-orcid":false,"given":"Andrey","family":"Egorov","sequence":"additional","affiliation":[{"name":"Department of Mechatronics and Technological Measurements, Tambov State Technical University, Sovetskaya Str. 106, 392000 Tambov, Russia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7578-0505","authenticated-orcid":false,"given":"Alexander","family":"Divin","sequence":"additional","affiliation":[{"name":"Department of Mechatronics and Technological Measurements, Tambov State Technical University, Sovetskaya Str. 106, 392000 Tambov, Russia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4136-1227","authenticated-orcid":false,"given":"Alexander N.","family":"Pchelintsev","sequence":"additional","affiliation":[{"name":"Department of Higher Mathematics, Tambov State Technical University, Sovetskaya Str. 106, 392000 Tambov, Russia"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1007\/s00231-022-03256-5","article-title":"3D simulation of momentum, heat and mass transfer in potato cubes during intermittent microwave-convective hot air drying","volume":"59","author":"Heshmati","year":"2023","journal-title":"Heat Mass Transf. Stoffuebertragung"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"577","DOI":"10.1111\/j.1365-2621.1986.tb00396.x","article-title":"Thermal properties of potatoes and a computer simulation of a blanching process","volume":"21","author":"Lamberg","year":"1986","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1016\/S0260-8774(98)00169-1","article-title":"Analysis of the heat transfer coefficient during potato frying","volume":"39","author":"Costa","year":"1999","journal-title":"J. Food Eng."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"218","DOI":"10.17557\/tjfc.69595","article-title":"The effect of long term storage on physical and chemical properties of potato","volume":"21","year":"2016","journal-title":"Turk. J. Field Crop."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Balabanov, P., Egorov, A., Divin, A., Ponomarev, S., Yudaev, V., Baranov, S., and Abu Zetoonh, H. (2024). 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