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Braadbaart F. van der Horst J. Boon J. J. van Bergen P. F. 《Journal of Thermal Analysis and Calorimetry》2004,77(3):957-973
Whole grains of emmer wheat were heated in a pre-heated tube oven at temperatures ranging from 130-700°C under controlled
anoxic conditions for maximum 280 min. For each temperature a separate experiment was carried out. Physical properties including
mass loss, thermal lag, external and internal morphology and the vitrinite reflectance, C and N content, and DTMS under CI
(NH3) and EI conditions were used to monitor changes as a function of the temperature. The results show remaining starch and protein
rich material up to 250°C. From 310-400°C a secondary, thermally stable, product is formed and at higher temperatures a strongly
carbon enriched tertiary product.
This revised version was published online in August 2006 with corrections to the Cover Date. 相似文献
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