Przemysl Chemiczny, Vol.98, No.10, 1555-1558, 2019
Analysis of changes in the thermal conductivity coefficient of aqueous isomalt solutions used to produce sugar-free candies
Thermal conductivity coeffs. of aq. isomalt solns. (70 and 84.7% by mass) were detd. by transient heat transfer method at 90, 100 and 160 degrees C. For the 70% soln., the thermal conductivity coeff. increased with increasing temp., whereas for the 84.7% soln., the temp. effect was slight negligible. The coeffs. were on ay. 1.38 and 1.22 W/(m.K) for the 70 and 84.7% solns., resp.