Nomenclature
C	specific heat capacity (J/kg∙K)
H	convection/boiling heat transfer coefficient (W/m2∙K)
H	enthalpy (J/kg)
k	thermal conductivity of potato (W/m∙K)
t	time (s)
J	number of spatial increments in the crust and core regions
T	temperature (°C)
w	moisture content (dimensionless)
X	crust fraction (dimensionless)
y	distance from the surface of potato disc sample (m)
Y	distance of the interface from surface of potato disc sample which separates the core and crust regions (m)
Greek symbols
α	thermal diffusivity of potato (m2/s)
δ	full thickness of the potato disc (m)
ε	an arbitrary value representing half the phase change temperature (°C)
θ	difference between temperature and the water boiling temperature (°C)
Δ	increment
ρ	density (kg/m3)
λw	latent heat of boiling of water (J/kg)
Subscripts
b	boiling
co	core
cr	crust
i	initial state
j	space increment
n	time increment
mushy	a region with a mixture of core and crust
o	oil
p	potato
s	surface of the potato disc sample