Modeling of thermal conductivity of granular starches

Maroulis, ZB; Drouzas, AE; Saravacos, GD

dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Drouzas, AE	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:40:00Z
dc.date.available	2014-03-01T01:40:00Z
dc.date.issued	1990	en
dc.identifier.issn	02608774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/23048
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0025591821&partnerID=40&md5=b9d9967ebd222305216fffb655eadc26	en
dc.subject.other	Food Products - Manufacture	en
dc.subject.other	Thermal Conductivity - Mathematical Models	en
dc.subject.other	Granular Foods	en
dc.subject.other	Granular Starch	en
dc.subject.other	Maxwell Models	en
dc.subject.other	Porous Foods	en
dc.subject.other	Starch	en
dc.title	Modeling of thermal conductivity of granular starches	en
heal.type	journalArticle	en
heal.publicationDate	1990	en
heal.abstract	Prediction of the effective thermal conductivity of granular and porous foods is essential in engineering calculations and in modeling of food processes. Structural models are more useful than empirical equations, since they are based on the physical and transport properties of the components of the food system. Six structural (geometric) models were tested, using experimental data on the effective thermal conductivity of granular starches in the ranges of bulk density 500-800 kg/m3, moisture content 0-0.4 kg water/kg dry solids and temperature 25 °-70 °C. The parallel model of heat conduction in the granular starch (solid/gas phases) and in the starch granules (dry starch/sorbed water phases) yielded the lowest standard deviation between the experimental and the predicted values of thermal conductivity. Combinations of the parallel and the Maxwell models yielded acceptable results. © 1990.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.volume	11	en
dc.identifier.issue	4	en
dc.identifier.spage	255	en
dc.identifier.epage	271	en