Thermal properties of tapioca starch

Thermal properties of native tapioca starch, including thermal conductivity , specific heat, and thermal diffusivity at 4, 15, and 30% moisture content s, and 25, SO, and 75 degrees C temperature levels were studied. Thermal co nductivity was measured using a line-heat source thermal probe equipped wit h a computerized data acquisition system; specific heat was measured using Differential Scanning Calorimetry (DSC); and thermal diffusivity was calcul ated from the thermal conductivity, density, and specific heat. Thermal con ductivity, specific heat, and thermal diffusivity increased with the increa se of temperature and/or moisture content. Prediction models for the therma l properties of tapioca starch were developed for practical applications.