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

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 ba...
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Gespeichert in:

Autor*in:	Zdybel Ewa [verfasserIn] Tomaszewska-Ciosk Ewa [verfasserIn] Główczyńska Gabriela [verfasserIn] Drożdż Wioletta [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2014

Schlagwörter:	potato starch extruded potato starch fruit pomace potato pulp heat insulation

Übergeordnetes Werk:	In: Polish Journal of Chemical Technology - Sciendo, 2008, 16(2014), 4, Seite 28-32
Übergeordnetes Werk:	volume:16 ; year:2014 ; number:4 ; pages:28-32

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.2478/pjct-2014-0065

Katalog-ID:	DOAJ059372079

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allfields	10.2478/pjct-2014-0065 doi (DE-627)DOAJ059372079 (DE-599)DOAJ3e16bf67bab7443fbaccadc026c0acde DE-627 ger DE-627 rakwb eng QD1-999 Zdybel Ewa verfasserin aut The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. potato starch extruded potato starch fruit pomace potato pulp heat insulation Chemistry Tomaszewska-Ciosk Ewa verfasserin aut Główczyńska Gabriela verfasserin aut Drożdż Wioletta verfasserin aut In Polish Journal of Chemical Technology Sciendo, 2008 16(2014), 4, Seite 28-32 (DE-627)556295625 (DE-600)2402116-7 18994741 nnns volume:16 year:2014 number:4 pages:28-32 https://doi.org/10.2478/pjct-2014-0065 kostenfrei https://doaj.org/article/3e16bf67bab7443fbaccadc026c0acde kostenfrei https://doi.org/10.2478/pjct-2014-0065 kostenfrei https://doaj.org/toc/1899-4741 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2027 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 16 2014 4 28-32
spelling	10.2478/pjct-2014-0065 doi (DE-627)DOAJ059372079 (DE-599)DOAJ3e16bf67bab7443fbaccadc026c0acde DE-627 ger DE-627 rakwb eng QD1-999 Zdybel Ewa verfasserin aut The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. potato starch extruded potato starch fruit pomace potato pulp heat insulation Chemistry Tomaszewska-Ciosk Ewa verfasserin aut Główczyńska Gabriela verfasserin aut Drożdż Wioletta verfasserin aut In Polish Journal of Chemical Technology Sciendo, 2008 16(2014), 4, Seite 28-32 (DE-627)556295625 (DE-600)2402116-7 18994741 nnns volume:16 year:2014 number:4 pages:28-32 https://doi.org/10.2478/pjct-2014-0065 kostenfrei https://doaj.org/article/3e16bf67bab7443fbaccadc026c0acde kostenfrei https://doi.org/10.2478/pjct-2014-0065 kostenfrei https://doaj.org/toc/1899-4741 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2027 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 16 2014 4 28-32
allfields_unstemmed	10.2478/pjct-2014-0065 doi (DE-627)DOAJ059372079 (DE-599)DOAJ3e16bf67bab7443fbaccadc026c0acde DE-627 ger DE-627 rakwb eng QD1-999 Zdybel Ewa verfasserin aut The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. potato starch extruded potato starch fruit pomace potato pulp heat insulation Chemistry Tomaszewska-Ciosk Ewa verfasserin aut Główczyńska Gabriela verfasserin aut Drożdż Wioletta verfasserin aut In Polish Journal of Chemical Technology Sciendo, 2008 16(2014), 4, Seite 28-32 (DE-627)556295625 (DE-600)2402116-7 18994741 nnns volume:16 year:2014 number:4 pages:28-32 https://doi.org/10.2478/pjct-2014-0065 kostenfrei https://doaj.org/article/3e16bf67bab7443fbaccadc026c0acde kostenfrei https://doi.org/10.2478/pjct-2014-0065 kostenfrei https://doaj.org/toc/1899-4741 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2027 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 16 2014 4 28-32
allfieldsGer	10.2478/pjct-2014-0065 doi (DE-627)DOAJ059372079 (DE-599)DOAJ3e16bf67bab7443fbaccadc026c0acde DE-627 ger DE-627 rakwb eng QD1-999 Zdybel Ewa verfasserin aut The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. potato starch extruded potato starch fruit pomace potato pulp heat insulation Chemistry Tomaszewska-Ciosk Ewa verfasserin aut Główczyńska Gabriela verfasserin aut Drożdż Wioletta verfasserin aut In Polish Journal of Chemical Technology Sciendo, 2008 16(2014), 4, Seite 28-32 (DE-627)556295625 (DE-600)2402116-7 18994741 nnns volume:16 year:2014 number:4 pages:28-32 https://doi.org/10.2478/pjct-2014-0065 kostenfrei https://doaj.org/article/3e16bf67bab7443fbaccadc026c0acde kostenfrei https://doi.org/10.2478/pjct-2014-0065 kostenfrei https://doaj.org/toc/1899-4741 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2027 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 16 2014 4 28-32
allfieldsSound	10.2478/pjct-2014-0065 doi (DE-627)DOAJ059372079 (DE-599)DOAJ3e16bf67bab7443fbaccadc026c0acde DE-627 ger DE-627 rakwb eng QD1-999 Zdybel Ewa verfasserin aut The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. potato starch extruded potato starch fruit pomace potato pulp heat insulation Chemistry Tomaszewska-Ciosk Ewa verfasserin aut Główczyńska Gabriela verfasserin aut Drożdż Wioletta verfasserin aut In Polish Journal of Chemical Technology Sciendo, 2008 16(2014), 4, Seite 28-32 (DE-627)556295625 (DE-600)2402116-7 18994741 nnns volume:16 year:2014 number:4 pages:28-32 https://doi.org/10.2478/pjct-2014-0065 kostenfrei https://doaj.org/article/3e16bf67bab7443fbaccadc026c0acde kostenfrei https://doi.org/10.2478/pjct-2014-0065 kostenfrei https://doaj.org/toc/1899-4741 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2027 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 16 2014 4 28-32
language	English
source	In Polish Journal of Chemical Technology 16(2014), 4, Seite 28-32 volume:16 year:2014 number:4 pages:28-32
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topic_facet	potato starch extruded potato starch fruit pomace potato pulp heat insulation Chemistry
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callnumber-first	Q - Science
author	Zdybel Ewa
spellingShingle	Zdybel Ewa misc QD1-999 misc potato starch misc extruded potato starch misc fruit pomace misc potato pulp misc heat insulation misc Chemistry The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry
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topic_title	QD1-999 The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry potato starch extruded potato starch fruit pomace potato pulp heat insulation
topic	misc QD1-999 misc potato starch misc extruded potato starch misc fruit pomace misc potato pulp misc heat insulation misc Chemistry
topic_unstemmed	misc QD1-999 misc potato starch misc extruded potato starch misc fruit pomace misc potato pulp misc heat insulation misc Chemistry
topic_browse	misc QD1-999 misc potato starch misc extruded potato starch misc fruit pomace misc potato pulp misc heat insulation misc Chemistry
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title	The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry
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title_full	The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry
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title_sort	heat insulating properties of potato starch extruded with addition of chosen by- products of food industry
callnumber	QD1-999
title_auth	The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry
abstract	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.
abstractGer	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.
abstract_unstemmed	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.
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title_short	The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry
url	https://doi.org/10.2478/pjct-2014-0065 https://doaj.org/article/3e16bf67bab7443fbaccadc026c0acde https://doaj.org/toc/1899-4741
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