Direct and indirect determination of the effective thermal diffusivity of granular starch

Drouzas, AE; Maroulis, ZB; Karathanos, VT; Saravacos, GD

dc.contributor.author	Drouzas, AE	en
dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Karathanos, VT	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:40:47Z
dc.date.available	2014-03-01T01:40:47Z
dc.date.issued	1991	en
dc.identifier.issn	02608774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/23240
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0025752066&partnerID=40&md5=710fc653b159f317d7ecb234fd7b5ee6	en
dc.subject.other	Granular Materials	en
dc.subject.other	Specific Heat	en
dc.subject.other	Thermal Conductivity	en
dc.subject.other	Thermal Effects	en
dc.subject.other	Thermal Variables Measurement	en
dc.subject.other	Effective Thermal Diffusivity	en
dc.subject.other	Granular Starch	en
dc.subject.other	Heat Conduction	en
dc.subject.other	Heated Probe Method	en
dc.subject.other	Moisture	en
dc.subject.other	Thermocouples	en
dc.subject.other	Starch	en
dc.title	Direct and indirect determination of the effective thermal diffusivity of granular starch	en
heal.type	journalArticle	en
heal.publicationDate	1991	en
heal.abstract	The effective thermal diffusivity (αeff) of two granular starches was determined directly and indirectly, using the heated probe method of unsteady-state heat conduction. In the direct method, αeff was determined from transient time-temperature data, obtained with a thermocouple placed near the heated line source. In the indirect method, αeff was calculated from the effective thermal conductivity (λeff), the bulk density (ρ{variant}b), and the specific heat (Cp) of the granular starch in the moisture range 0-30% (dry basis) and at ρ{variant}b = 700 kg/m3, T = 25°C. The specific heat of the starches, determined by differential scanning calorimetry, increased linearly from 1260 to 1800 kJ/kg K in the moisture range 0-30% (dry basis). The indirect method yielded more accurate values of αeff (near 1 × 10-7m2/s) than the direct measurement, as concluded from the F-test at level of significance 5%. © 1991.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.volume	13	en
dc.identifier.issue	2	en
dc.identifier.spage	91	en
dc.identifier.epage	101	en