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conductivity at temperatures greater than 80°C, the decrease in the relaxation fre-
quencies at temperature greater than 80°C and the reduction in the dielectric loss for
samples having high water content at temperatures greater than 80°C are explained as
a result of the evaporation of water from the starch samples at temperatures close to
boiling point of water leading to stiffening of the starch membrane.
aCKNoWledGmeNt
The author would like to gratefully thank Prof. James Runt of Department of Materials
Science and Engineering, Pennsylvania State University for providing the opportunity
to carry out this research as a postdoctoral researcher in his laboratory. The author also
gratefully thanks Dr Georgios Polizos of Oak Ridge National Lab for his valuable help
in dielectric measurements.
KeyWords
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amioca starch
•
dielectric loss
•
dielectric relaxation spectroscopy
•
maxwell-Wagner-sillars
•
relaxation frequencies
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