Determination of the thermal conductivity of different kinds of starch and of potato starch sorted with sieves
Ewa Zdybel
ewa.zdybel@upwr.edu.plUniwersytet 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 conductivityReferences
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Authors
Ewa Zdybelewa.zdybel@upwr.edu.pl
Uniwersytet Przyrodniczy we Wrocławiu, Katedra Technologii Rolnej i Przechowalnictwa Poland
Authors
Ewa Tomaszewska-CioskUniwersytet Przyrodniczy we Wrocławiu, Katedra Technologii Rolnej i Przechowalnictwa Poland
Authors
Monika RomańczukUniwersytet Przyrodniczy we Wrocławiu, Katedra Technologii Rolnej i Przechowalnictwa Poland
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Copyright (c) 2012 Ewa Zdybel, Ewa Tomaszewska-Ciosk, Monika Romańczuk
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