Thermal properties of tapioca starch

Abstract

Thermal properties of native tapioca starch, including thermal conductivity, specific heat, and thermal diffusivity at 4, 15, and 30% moisture contents, and 25, 50, and 75°C temperature levels were studied. Thermal conductivity was measured using a line-heat source thermal probe equipped with a computerized data acquisition system; specific heat was measured using Differential Scanning Calorimetry (DSC); and thermal diffusivity was calculated from the thermal conductivity, density, and specific heat. Thermal conductivity, specific heat, and thermal diffusivity increased with the increase of temperature and/or moisture content. Prediction models for the thermal properties of tapioca starch were developed for practical applications.