1. Home
  2. Archives
  3. No. 266 (2012): Regular issue
  4. Archival article

Determination of the thermal conductivity of different kinds of starch and of potato starch sorted with sieves

Ewa Zdybel

ewa.zdybel@upwr.edu.pl
Uniwersytet Przyrodniczy we Wrocławiu, Katedra Technologii Rolnej i Przechowalnictwa (Poland)

Ewa Tomaszewska-Ciosk


Uniwersytet Przyrodniczy we Wrocławiu, Katedra Technologii Rolnej i Przechowalnictwa (Poland)

Monika Romańczuk


Uniwersytet Przyrodniczy we Wrocławiu, Katedra Technologii Rolnej i Przechowalnictwa (Poland)


Abstract

The aim of this study was to determine the property of thermal insulation of potato, rice, maize, wheat and tapioca starches. In addition, potato starch was separated using the sieve shaker device AS 200 by Retsch. The obtained starch fractions were: 20–24μm, 25–31μm, 32–38μm. In order to verify the thermal conductivity, we measured the time in which the temperature rise after heating the tested material of a specific thickness. Moisture content of the material was: 8 or 25%. As the results of the experiment it was stated that rice starch is characterized by the highest thermal conductivity. Potato starch and wheat starch had a lower thermal conductivity comparing to another tested starches. Fractions of starch granules differed in their thermal conductivity.


Keywords:

granules size, potato starch, thermal conductivity

Drauzas A. E., Saravacos G. D. 1988. Effective Thermal Conductivity of Granular Starch Materials. Journal of Food Science 53, 6: 1795 — 1799.
Google Scholar

Eliasson A. C., Gudmundsson M. 1996. Starch: physicochemical and functional aspects, Carbohydrates in food, Marcel Dekker INC., New York, Basel, Hong Kong: 431 — 503.
Google Scholar

Jane J., Kasemsuwan T., Leas S., I. A. A., Zobel H., I. L. D., Robyt J. F. 1994. Anthology of Starch Granule Morphology by Scanning Electron Microscopy, Starch/Stärke 46, 4: 121 — 129.
Google Scholar

Jane J., 1996. Struktura gałeczek skrobiowych. Materiały VII Międzynarodowej Konferencji Skrobiowej, Kraków 12–14 czerwca 1996: 207 — 215.
Google Scholar

Jeng-Yune L., An I. 2001. Relationship between thermal, rheological characteristics and swelling power for various starches. Journal of Food Engineering 50: 141 — 148.
Google Scholar

Jianjun W., Hayakawa K. I. 1993. Thermal conductivities of starch gels at high temperatures influenced by moisture. Journal of Food Science 58, 4: 884 — 887.
Google Scholar

Kaur L., Singh J., McCarthy O. J., Singh H. 2007. Physico- chemical, rheological and structural properties of fractioned potato starches. Journal of Food Engineering 82: 383 — 394.
Google Scholar

Kulesza J. 1993. Pomiary cieplne. Warszawa, WNT.
Google Scholar

Leszczyński W., Golachowski A. 1995. Właściwości skrobi ziemniaczanej rozsortowanej według wielkości gałeczek. Zeszyty Naukowe Akademii Rolniczej we Wrocławiu, Technologia Żywności IX (281): 19 — 29.
Google Scholar

Leszczyński W. 2001. Zróżnicowane właściwości skrobi. Przemysł Spożywczy 55 (3): 38 — 39.
Google Scholar

Leszczyński W. 2004. Skrobia — surowiec przemysłowy, budowa i właściwości. Zeszyty Problemowe Postępów Nauk Rolniczych, 500: 69 — 98.
Google Scholar

Lim S. T., Jane J. L., Rajagapalan S., Seib P. A. 1992. Effect of starch granule size on physical properties of starch-filled polyethylene film. Biotechnology Progress 8: 51 — 57.
Google Scholar

Lisińska G., Leszczyński W. 1989. Potato science and technology. Elsevier Applied Science, London and New York.
Google Scholar

Singh N., Singh J., Kaur L., Singh Sodhi N., Singh Gill B. 2003. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry 81: 219 — 231.
Google Scholar

Singh N., Kaur L., Singh Sandhu K., Kaur J., Nishinari K. 2006. Relationships between physicochemical, morphological, thermal, rheological properties of rice starches. Food Hydrocoloids 20: 523 — 542.
Google Scholar

Tomaszewska-Ciosk E., Golachowski A. 2010 a. Określenie przydatności przesiewacza AS 200 firmy Retch do frakcjonowania skrobi ziemniaczanej. Zeszyty Problemowe Postępów Nauk Rolniczych 557: 319 — 330.
Google Scholar

Tomaszewska-Ciosk E., Golachowski A., Drożdż W., Boruczkowska H., Boruczkowski T., Zdybel E. 2010 b. Właściwości skrobi ziemniaczanej rozsortowanej z zastosowaniem sit. Zeszyty Problemowe Postępów Nauk Rolniczych 557: 331 — 343.
Google Scholar

Download


Published
2012-12-31

Cited by

Zdybel, E., Tomaszewska-Ciosk, E. and Romańczuk, M. (2012) “Determination of the thermal conductivity of different kinds of starch and of potato starch sorted with sieves”, Bulletin of Plant Breeding and Acclimatization Institute, (266), pp. 93–100. doi: 10.37317/biul-2012-0009.

Authors

Ewa Zdybel 
ewa.zdybel@upwr.edu.pl
Uniwersytet Przyrodniczy we Wrocławiu, Katedra Technologii Rolnej i Przechowalnictwa Poland

Authors

Ewa Tomaszewska-Ciosk 

Uniwersytet Przyrodniczy we Wrocławiu, Katedra Technologii Rolnej i Przechowalnictwa Poland

Authors

Monika Romańczuk 

Uniwersytet Przyrodniczy we Wrocławiu, Katedra Technologii Rolnej i Przechowalnictwa Poland

Statistics

Abstract views: 22
PDF downloads: 23


License

Copyright (c) 2012 Ewa Zdybel, Ewa Tomaszewska-Ciosk, Monika Romańczuk

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Upon submitting the article, the Authors grant the Publisher a non-exclusive and free license to use the article for an indefinite period of time throughout the world in the following fields of use:

  1. Production and reproduction of copies of the article using a specific technique, including printing and digital technology.
  2. Placing on the market, lending or renting the original or copies of the article.
  3. Public performance, exhibition, display, reproduction, broadcasting and re-broadcasting, as well as making the article publicly available in such a way that everyone can access it at a place and time of their choice.
  4. Including the article in a collective work.
  5. Uploading an article in electronic form to electronic platforms or otherwise introducing an article in electronic form to the Internet or other network.
  6. Dissemination of the article in electronic form on the Internet or other network, in collective work as well as independently.
  7. Making the article available in an electronic version in such a way that everyone can access it at a place and time of their choice, in particular via the Internet.

Authors by sending a request for publication:

  1. They consent to the publication of the article in the journal,
  2. They agree to give the publication a DOI (Digital Object Identifier),
  3. They undertake to comply with the publishing house's code of ethics in accordance with the guidelines of the Committee on Publication Ethics (COPE), (http://ihar.edu.pl/biblioteka_i_wydawnictwa.php),
  4. They consent to the articles being made available in electronic form under the CC BY-SA 4.0 license, in open access,
  5. They agree to send article metadata to commercial and non-commercial journal indexing databases.

Similar Articles

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 > >> 

You may also start an advanced similarity search for this article.





Girl in a jacket

Instytut Hodowli i Aklimatyzacji Roślin

Radzików, 05-870 Błonie,
tel. tel. 22 725 36 11, 733 45 00,
e-mail: postbox@ihar.edu.pl

Copyright

Copyright 2019 by Instytut Hodowli i Aklimatyzacji Roślin
OJS Support and Customization by LIBCOM
Platform & workfow by OJS/PKP