2015
DOI: 10.1016/j.jaap.2015.02.012
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Non-isothermal pyrolysis of pectin: A thermochemical and kinetic approach

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Cited by 138 publications
(65 citation statements)
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“…In particular, the dehydration is reflected in the drastic increase of FTIR transmittance bands centered at 3300 cm −1 , which correspond to the stretching frequencies of hydroxyl groups (OH) originated from water molecules. Coincidently, dehydration at temperatures below 100 °C is also in agreement with the thermal analysis results of other biopolymers, including chitosan and pectin . Notice that FTIR transmittance band at 1303 cm −1 , which corresponds to the vibrational frequency of glycosidic linkages (COC) connecting the monosaccharide rings, is increased when the polysaccharides film was dried at 200 °C.…”
Section: Resultssupporting
confidence: 86%
“…In particular, the dehydration is reflected in the drastic increase of FTIR transmittance bands centered at 3300 cm −1 , which correspond to the stretching frequencies of hydroxyl groups (OH) originated from water molecules. Coincidently, dehydration at temperatures below 100 °C is also in agreement with the thermal analysis results of other biopolymers, including chitosan and pectin . Notice that FTIR transmittance band at 1303 cm −1 , which corresponds to the vibrational frequency of glycosidic linkages (COC) connecting the monosaccharide rings, is increased when the polysaccharides film was dried at 200 °C.…”
Section: Resultssupporting
confidence: 86%
“…The asymmetric stretching vibration of C=O of galacturonic acid was confirmed by the presence of signals at 1640–1660 cm −1 . The band at around 1600 cm −1 was attributed to carboxylate groups –C(=O)–O– (Aburto et al ., ). Finally, the signals at 1031 cm −1 , 2930 cm −1 and 1410 cm −1 were attributed, respectively, to the stretching vibration of C–O bonds, the stretching vibration of C–H, the symmetric stretching vibration of COO − of galacturonic acid and the stretching vibration of C–O within COOH (Zhao et al ., ).…”
Section: Resultsmentioning
confidence: 97%
“…Thermal weight loss of PPW is the combined decomposition of its main components: Potato starch thermal degradation occurs mainly at 280-350°C and undergoes gradual decomposition over a wide temperature range (Guinesi et al 2006); pectin substances decompose between 180 and 580°C, being the major weight loss registered around 240°C (Aburto et al 2015); cellulose decomposes mainly between 315 and 400°C, hemicelluloses in the range of 220-315°C and lignin for a wide temperature range of 160-900°C (Yang et al 2007).…”
Section: Resultsmentioning
confidence: 99%