Thermal analysis of the rice and by-products |
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Authors: | J A Amorim S A Eliziário D S Gouveia A S M Simőes J C O Santos M M Conceiçăo A G Souza M F S Trindade |
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Institution: | (1) Departamento de Química, CCEN, Universidade Federal da Paraíba, 58059-900 Joăo Pessoa, Paraíba, Brazil;(2) Departamento de Química, CCT, Universidade Estadual da Paraíba Bodocongó, 58109 - 790 Campina Grande, PB, Brazil |
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Abstract: | The thermogravimetry (TG) is a technique used in the quality control of foods. In this work the moisture and ash contents
in the rice and by-products (bran and husk), the thermal stability and the gelatinization process by conventional, thermogravimetric
and calorimetric methods were studied. The moisture and ash contents obtained by TG and conventional methods did not present
significant differences. The rice presented higher starch content, while the bran presented higher protein content. The thermogravimetric
data presented the following thermal stability order: rice>bran>husk. The calorimetric curves indicated the gelatinization
of the starch. The kinetic parameters were compatible.
This revised version was published online in August 2006 with corrections to the Cover Date. |
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Keywords: | DSC rice TG |
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