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Thermal Conductivities of Starch Gels at High Temperatures Influenced by Moisture
Author(s) -
WANG JIANJUN,
HAYAKAWA KANICHI
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.tb09383.x
Subject(s) - moisture , starch , evaporation , thermal , water content , chemistry , analytical chemistry (journal) , materials science , chromatography , mineralogy , thermodynamics , composite material , food science , geology , physics , geotechnical engineering
Thermal conductivities (k) of gelatinized starch gels and of starch gels with dissolved sucrose were determined at 80 to 120°C and at 39.6 to 75% moisture by a line heat source probe method. A special made sample holder prevented moisture evaporation during determination. Regression equations relating k to temperature and moisture were developed through stepwise regression analysis. Reliability of the developed equations was verified through experiments. The maximum error for regressed k values was 0.0085 W/mK .