Isothermal kinetics study of corn and its derivatives

M. M. Conceicao; A. M. L. Melo; N. NarainI. M. G. SantosA. G. Souza

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Isothermal kinetics study of corn and its derivatives

机译：Isothermal kinetics study of corn and its derivatives

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The thermogravimetric procedures applied to quality control of foods attain the global analysis of quality of the product, through the determination of quality parameters and the thermal stability of products. The kinetic parameters such as order of reaction, apparent activation energy, pre-exponential factors and the thermal decomposition rate constant were determined for the samples of corn and its derivatives by applying isothermal thermogravimetry, utilizing the Arrhenius law. This method presented excellent results as verified with the coherence and data adjustment. The rate constant values showed the expected performance from the chemical point of view.

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来源
《Journal of thermal analysis and calorimetry》 |2002年第2期|373-379|共7页
作者
M. M. Conceicao; A. M. L. Melo; N. NarainI. M. G. SantosA. G. Souza;
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作者单位

Departamento de Quimica, CCEN, Campus I, Universidade Federal da Paraiba, 58.059-900, Joao Pessoa, Paraiba, Brazil;

Refinacoes de Milho Brasil Ltda., Campina Grande, Paraiba, Brazil;

Departamento de Tecnologia Quimica e de Alimentos, CT, Campus I, Universidade Federal da Paraiba, Joao Pessoa, Paraiba, Brazil;

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原文格式 PDF
正文语种英语
中图分类物理化学（理论化学）、化学物理学;
关键词
corn; isotherms; kinetics;

Isothermal kinetics study of corn and its derivatives

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