Thermal conduction is a heat transfer mechanism. It is present in our everyday lives. Studying thermal conductivity helps us better understand the phenomenon of heat conduction. The goal of this paper is to measure the thermal conductivity of various materials and compare results with the values provided by the manufacturers. To achieve this we assembled a measuring instrument and performed measurements on heat insulating materials.
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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