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2014 | 16 | 4 | 28-32

Article title

The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry

Content

Title variants

Languages of publication

EN

Abstracts

EN
The study was aimed at determination of time of heat transition through the layer of quince, apple, linen, rose pomace and potato pulp, as well as layer of potato starch and potato starch extruded with addition of above mentioned by-products. Additionally the attempt of creation a heat insulating barrier from researched raw material was made. The heat conductivity of researched materials was dependent on the type of material and its humidity. Extruded potato starch is characterized by smaller heat conductivity than potato starch extruded with addition of pomace. The obtained rigid extruded starch moulders were characterized by higher heat insulating properties than the loose beads. It is possible to use starch and by-products of food industry for production of heat insulating materials.

Publisher

Year

Volume

16

Issue

4

Pages

28-32

Physical description

Dates

published
1 - 12 - 2014
online
11 - 12 - 2014

Contributors

author
  • Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
  • Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
  • Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
  • Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland

References

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Document Type

Publication order reference

Identifiers

YADDA identifier

bwmeta1.element.-psjd-doi-10_2478_pjct-2014-0065
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