| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 674548 | Thermochimica Acta | 2011 | 5 Pages |
Abstract
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Fluid Flow and Transfer Processes
Authors
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,