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

• Autorzy: Zdybel E. , Tomaszewska-Ciosk E. , Główczyńska G. , Drożdż W.

Identyfikatory

DOI

10.2478/pjct-2014-0065

• Języki publikacji: EN

Abstrakty

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

Słowa kluczowe

EN

potato starch; extruded potato starch; fruit pomace; potato pulp; heat insulation

• Wydawca: West Pomeranian University of Technology. Publishing House
• Czasopismo: Polish Journal of Chemical Technology
• Rocznik: 2014
• Tom: Vol. 16, nr 4
• Strony: 28--32
• Opis fizyczny: Bibliogr. 21 poz., rys.

Twórcy

autor

Zdybel E.

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

autor

Tomaszewska-Ciosk E.

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

autor

Główczyńska G.

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

autor

Drożdż W.

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

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