A thermal analysis investigation of partially hydrolyzed starch

Aggarwal, Poonam; Dollimore, D.

doi:10.1016/s0040-6031(98)00355-4

Cited by 146 publications

(81 citation statements)

References 10 publications

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“…According to Aggarwal and Dollimore (1998), more structural alterations occur during enzymatic hydrolysis, exposing a larger zone to heat action and consequently making thermodegradation easier, thereby explaining the more accentuated thermo-degradation in HIP, as shown in Figures 1 and 2.…”

Section: Resultsmentioning

confidence: 99%

Analysis of alcoholic fermentation of pulp and residues from pineapple processing

Alvarenga

Dutra

Alvarenga

et al. 2014

CyTA - Journal of Food

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Section: Resultsmentioning

confidence: 99%

Analysis of alcoholic fermentation of pulp and residues from pineapple processing

Alvarenga

Dutra

Alvarenga

et al. 2014

CyTA - Journal of Food

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“…Deep modifications and structural changes occurred on the starch molecules during the heating. The degree of alterations depends on the temperature and time and in drastic conditions, complete carbohydrate degradation can occur (Aggarwal and Dollimore, 1998). The results are shown in Table 8 and are also illustrated in Figure 4.…”

Section: Thermal Analysismentioning

confidence: 86%

“…The curves are the first derivative of the TG data and indicate the temperatures in which the degradation processes start and that where the reaction maximum velocity is reached (Ionashiro, 2005). These DTG curves are shown in Aggarwal and Dollimore (1998) concluded that due to the high superficial area of the partial hydrolysed starches, it was possible to explain their lower degradation temperatures when studied by thermal analysis. Soliman et al (1997) comparing the native and oxidized starches noted that the activation energy changes were due to the carboxyl content of the modified samples.…”

Section: Thermal Analysismentioning

confidence: 93%

“…The mass loss showed in Table 8 occurred in the temperature range of 150 -600 °C and was higher for the native starches than for the modified ones. Aggarwal and Dollimore (1998), studying the partial hydrolysis of the corn starch, described the polyhydroxyl groups elimination reactions, concomitant to the depolymerization and degradation of the starch. In the DTG, the derivative of the mass loss (dm/dt) is plotted as a function of temperature or time.…”

Section: Thermal Analysismentioning

confidence: 99%

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Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

Matsuguma

Lacerda

Schnitzler

et al. 2009

Braz. arch. biol. technol.

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Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H 2 O 2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal analysis, the temperatures of the pyrolysis were higher for the native (310.37, 299.08, 311.18 ºC) than for the modified starches (294.16, 296.65 e 293.29 ºC) for both the varieties. This difference could be related with the larger surface of the granules due to the partial degradation promoted by the chemical modification. In almost all results, the differences were evident between the varieties but not for the cultivation places.

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“…This thermal degradation is associated to oxidation of cellulose into laevoglucosan, water carbon monoxide and carbon dioxide. The last peak around 450 °C (around 10 % of mass loss) represents breaking carbon-carbon bonds [5,6]. Although the wood contains many different kinds of substances, it depends mostly on the combustion of cellulose and the main mass loss and energy release is found around 350 °C, when cellulose is decomposed.…”

Section: Composition Of Wood and Burning Of Woodmentioning

confidence: 99%

Input Data of Burning Wood for CFD Modelling Using Small-Scale Experiments

Hejtmánek¹,

Ševčík²,

Cábová³

2017

CEJ

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The paper presents an option how to acquire simplified input data for modelling of burning wood in CFD programmes. The option lies in combination of data from small-and molecular-scale experiments in order to describe the material as a one-reaction material property. Such virtual material would spread fire, develop the fire according to surrounding environment and it could be extinguished without using complex reaction molecular description. Series of experiments including elemental analysis, thermogravimetric analysis and difference thermal analysis, and combustion analysis were performed. Then the FDS model of burning pine wood in a cone calorimeter was built. In the model where those values were used. The model was validated to HRR (Heat Release Rate) from the real cone calorimeter experiment. The results show that for the purpose of CFD modelling the effective heat of combustion, which is one of the basic material property for fire modelling affecting the total intensity of burning, should be used. Using the net heat of combustion in the model leads to higher values of HRR in comparison to the real experiment data. Considering all the results shown in this paper, it was shown that it is possible to simulate burning of wood using the extrapolated data obtained in small-size experiments.

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A thermal analysis investigation of partially hydrolyzed starch

Cited by 146 publications

References 10 publications

Analysis of alcoholic fermentation of pulp and residues from pineapple processing

Analysis of alcoholic fermentation of pulp and residues from pineapple processing

Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

Input Data of Burning Wood for CFD Modelling Using Small-Scale Experiments

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