Thermal Conductivities of Starch Gels at High Temperatures Influenced by Moisture

摘要

ABSTRACTThermal conductivities (k) of gelatinized starch gels and of starch gels with dissolved sucrose were determined at 80 to 120°C and at 39.6 to 75 moisture by a line heat source probe method. A special made sample holder prevented moisture evaporation during determination. Regression equations relating k to temperature and moisture were developed through stepwise regression analysis. Reliability of the developed equations was verified through experiments. The maximum error for regressed k values was 0.0085W/mK