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Intrinsic Thermal Conductivity of Starch: A Model‐independent Determination
Author(s) -
SAKIYAMA TAKAHARU,
HAN SOCKCHONG,
KINCAL N. SUSAN,
YANO TOSHIMASA
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04287.x
Subject(s) - thermal conductivity , atmospheric temperature range , starch , thermal , materials science , thermodynamics , range (aeronautics) , aqueous solution , phase (matter) , chemistry , analytical chemistry (journal) , chromatography , composite material , organic chemistry , physics
Effective thermal conductivities of two‐phase mixtures of potato or soluble starch granules with pure liquids or aqueous solutions (thermal conductivities in the range 0.169–0.602 W.m −1. K −1 ) were measured at 18.5±2.2°C using the steady state method. Measured values were compared with the thermal conductivities of the liquids and the results indicated a range of 0.38–0.40 W.m −1 K −l for intrinsic thermal conductivity. Similar measurements, at temperatures up to 50°C for soluble starch (to assess the temperature dependence of the intrinsic thermal conductivity) indicated no significant change over the range of temperature studied for mixtures with pure liquids.