کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
674548 | 1459565 | 2011 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Thermal analysis as a screening technique for the characterization of babassu flour and its solid fractions after acid and enzymatic hydrolysis
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
جریان سیال و فرایندهای انتقال
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Thermal analysis as a screening technique for the characterization of babassu flour and its solid fractions after acid and enzymatic hydrolysis Thermal analysis as a screening technique for the characterization of babassu flour and its solid fractions after acid and enzymatic hydrolysis](/preview/png/674548.png)
چکیده انگلیسی
⺠We submitted native and hydrolyzed babassu flour to TG and DSC analysis to study the thermal behavior of its components. ⺠Samples were heated up to 600 °C. ⺠Thermogravimetry showed same results for moisture and ash official analyses. ⺠Hydrolysis process decreased the thermal degradation as well as gelatinization temperatures confirming changes in the starch granules surface.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Thermochimica Acta - Volume 519, Issues 1â2, 20 May 2011, Pages 50-54
Journal: Thermochimica Acta - Volume 519, Issues 1â2, 20 May 2011, Pages 50-54
نویسندگان
Rafael Ramires de Almeida, Luiz Gustavo Lacerda, Fabio Seigi Murakami, Gilbert Bannach, Ivo Mottin Demiate, Carlos Ricardo Soccol, Marco Aurélio da Silva Carvalho Filho, Egon Schnitzler,