The thermal conductivity of maize grits and potato granules
1995
Halliday, P.J. | Parker, R. | Smith, A.C. | Steer, D.C.
The transient line source technique was used to measure the thermal conductivity of two different starch based materials. Potato granules over a temperature range of 30-120 degrees C and a moisture content of 10-60% wet weight basis (w.w.b.) and maize grits over the range 30-100 degrees C and moisture content 13-38% (w.w.b.) were studied. The thermal conductivity increased with increasing temperature and water content in the range 0.1-0.6 W/(mK) which was then compared with literature values for granular and gelatinised starch. Over common water contents and temperatures good agreement was found.
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