Thermal Conductivities of Starch Gels at High Temperatures Influenced by Moisture |
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| Authors: | JIANJUN WANG KAN-ICHI HAYAKAWA |
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| Affiliation: | Authors Wang and Hayakawa are with the Food Science Dept., New Jersey Agricultural Experiment Station, Cook College, Rutgers Univ., P. O. Box 231, New Brunswick, NJ 08903. |
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| Abstract: | 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. |
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| Keywords: | starch gels thermal conductivity moisture content |
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