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ISSN Online: 2377-424X

International Heat Transfer Conference 12
August, 18-23, 2002, Grenoble, France

Thermal pressure forming of Starch-Based Materials: A Simplified Thermodynamic Model

Get access (open in a dialog) DOI: 10.1615/IHTC12.3420
6 pages

Resumo

A thermodynamic model describing the thermal pressure forming of starch based products is reported with the aim of explaining the surprising non-monotonic temperature and pressure time trends observed experimentally when heating a starch suspension in a closed mould. An explanation is based on an idea that the temperature of the sample is governed by the steam pressure drop during the free water evaporation phase. As opposed to the more complicated three layer core, crust and crumb model, Zitny (1999), the heated sample is considered here as a homogeneous fixed body having a uniform temperature and constant permeability. In spite of its simplicity (the model has only four parameters) not only the temperature, but also the pressure trends can be reproduced with reasonable accuracy.