Effects of temperature and concentration on thermal properties of cassava starch solutions

The thermal properties and densities of cassava starch solutions (CSS) were studied as functions of temperature (30-50oC) and concentration (20-50%w/w). Thermal conductivity (k) and specific heat (Cp) were determined by line heat sourceand mixture calorimetry methods, respectively, while density ( ) was determined by the pycnometer. The k value was in therange of 0.307-0.333 W/moC, which decreased as temperature and concentration increased. The Cp value was in the rangeof 3.354-4.004 kJ/kgoC, which also decreased as temperature and concentration increased. The value was in the range of1044- 1120 kg/m3, which decreased with increasing temperature but increased with concentration. A multiple regressionequation of thermal conductivity, specific heat and density was developed as a function of temperature and concentration