Potato (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	19391.7	19391.7	19391.7
heating values: Song et al (2012) HHV	18485.8	18485.8	18485.8
heating values: Zhang et al (2016) HHV	18704.7	18704.7	18704.7
ultimate: Hongliang et al (2017)	18008.7	18008.7	18008.7
ultimate: Shieh & Fan (1982)	15621.3	15621.3	15621.3
ultimate: Song et al (2012)	17244.5	17244.5	17244.5
ultimate: Stepanov (1995)	15076.9	15076.9	15076.9

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	79.52
FC	17.33
A	3.15

Reference: (Eboh, et al., 2016)

Ultimate analysis

Component	Wt %
Ash	3.15
C	43.01
O	46.31
H	5.16
N	1.75
S	0.62
Cl	0.00

Reference: (Eboh, et al., 2016)

Heating values

Heating value	kJ/kg
HHV	17656.0
LHV	None

Reference: (Eboh, et al., 2016)