|
KMID : 0380619940260010001
|
|
Korean Journal of Food Science and Technology
1994 Volume.26 No. 1 p.1 ~ p.5
|
|
|
Effective Thermal Conductivity of Rice Starch
|
|
|
|
|
Abstract
|
|
|
|
Effective thermal conductivity of rice starch was measured by the probe method. The thermal conductivity increased from 0.065∼0.09 W/mK to 0.13∼0.23 W/mK as the moisture content increased from 0 to 28.2%. At constant bulk density, the temperature effect on the thermal conductivity was positive and getting larger as the moisture content increased. In the moisture range 7.2∼33.6%, a very weak peak was found at 65℃ in DSC thermogram. Positive effect of interaction between temperature and moisture content on the thermal conductivity was thought to be due to the increase of thermal conductivity of water with temperature, not to starch gelatinization phenomenon. A regression equation (r²= 0.963), Ke=-0.111+0.000203 T+0.00173 M.C.+0.000247 ρ_b+0.000035 M.C.·T, was obtained in the range of moisture content (M.C.) of 0∼28.2% (w.b.), temperature (T) of 25-70℃ and the bulk density (P_b) of 650∼800 kg/㎥.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|