Starch Food (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	19760.4	19760.4	19760.4
heating values: Song et al (2012) HHV	18880.6	18880.6	18880.6
heating values: Zhang et al (2016) HHV	19096.8	19096.8	19096.8
ultimate: Hongliang et al (2017)	19016.6	19016.6	19016.6
ultimate: Shieh & Fan (1982)	16768.5	16768.5	16768.5
ultimate: Song et al (2012)	18292.7	18292.7	18292.7
ultimate: Stepanov (1995)	16235.8	16235.8	16235.8

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	87.30
FC	12.07
A	0.63

Reference: (Zhou, et al., 2014)

Ultimate analysis

Component	Wt %
Ash	0.64
C	43.12
O	48.12
H	6.28
N	1.68
S	0.14
Cl	0.02

Reference: (Zhou, et al., 2014)

Heating values

Heating value	kJ/kg
HHV	18033.0
LHV	None

Reference: (Zhou, et al., 2014)