Casciatori, Fernanda Perpétua [UNESP]Laurentino, Carmem Lúcia [UNESP]Magdaleno Lopes, Karen Christine [UNESP]Gonçalves de Souza, André [UNESP]Thoméo, João Cláudio [UNESP]2014-05-272014-05-272013-10-03International Journal of Food Properties, v. 16, n. 7, p. 1578-1593, 2013.1094-29121532-2386http://hdl.handle.net/11449/76783The stagnant effective thermal conductivities (K0) of sugar cane bagasse (SCB), wheat bran (WB), orange pulp and peel (OPP) and their combination (weight proportion 1:2:2 SCB/OPP/WB) were obtained using the line heat source method. These solid materials were applied to pectinase production via solid-state fermentation. The moisture content ranged from 4 to 80% (w.b.). A conduction mechanism through the porous media was observed, along with conduction through a liquid film and contact thermal resistance between the samples and the probe. K0 was low for intermediate moisture contents and approached the molecular conductivity of water for high moisture contents. © 2013 Copyright Taylor and Francis Group, LLC.1578-1593engPacked bedsSolid-state fermentationThermal conductivityAgro-industrial residueConduction MechanismContact thermal resistanceEffective thermal conductivityHigh moisture contentsMolecular conductivitySugarcane bagasseFermentationLiquid filmsMoisture determinationPorous materialsArtigo10.1080/10942912.2011.603171WOS:000319382100016Acesso restrito2-s2.0-84878677536