THERMAL-CONDUCTIVITY OF GELATINIZED STARCHES

MAROULIS, ZB; SHAH, KK; SARAVACOS, GD

dc.contributor.author	MAROULIS, ZB	en
dc.contributor.author	SHAH, KK	en
dc.contributor.author	SARAVACOS, GD	en
dc.date.accessioned	2014-03-01T01:08:35Z
dc.date.available	2014-03-01T01:08:35Z
dc.date.issued	1991	en
dc.identifier.issn	0022-1147	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/10588
dc.subject	Thermal Conductivity	en
dc.subject.classification	Food Science & Technology	en
dc.title	THERMAL-CONDUCTIVITY OF GELATINIZED STARCHES	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.1991.tb05379.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2621.1991.tb05379.x	en
heal.language	English	en
heal.publicationDate	1991	en
heal.abstract	The thermal conductivity (k) of gelatinized high-amylose and high-amylopectin starches was determined, using the heated probe method. The granular starches, mixed with distilled water at 1 to 4 kg water/kg dry solids, were gelatinized at 120-degrees-C. Similar k values which varied from 0.434 to 0.548 W/mK in the temperature range 30 to 70-degrees-C were obtained for both starch gels. Experimental data were fitted to six structural models, representing various geometrices for mixtures of water and dry starch. The perpendicular model, based on heat conduction in series through layers of dry starch and water, yielded best correlations. The predicted thermal conductivity of dry gelatinized starch (k(s)) increased linearly with temperature T (K) according to the equation: k(s) = 0.210 + 0.410 x 10(-3) T, W/mK	en
heal.publisher	INST FOOD TECHNOLOGISTS	en
heal.journalName	JOURNAL OF FOOD SCIENCE	en
dc.identifier.doi	10.1111/j.1365-2621.1991.tb05379.x	en
dc.identifier.isi	ISI:A1991FY15400045	en
dc.identifier.volume	56	en
dc.identifier.issue	3	en
dc.identifier.spage	773	en
dc.identifier.epage	776	en