Thermal analysis of the powder and the bran of algaroba |
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| Authors: | S A Silva M M Conceiçăo A G Souza S Prasad M C D Silva V J Fernandes Jr A S Araújo F S M Sinfrônio |
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| Institution: | (1) Departamento de Química, Universidade Federal Rural de Pernambuco, Recife, Pernambuco, Brazil;(2) Departamento de Química, CCEN, Campus I, Universidade Federal da Paraíba, 58059-900 Joăo Pessoa, Paraíba, Brazil;(3) Departamento de Engenharia Química, Universidade Federal de Campina Grande, Campina Grande, Paraíba, Brazil;(4) Departamento de Química, CCEN, Universidade Federal do Rio Grande Norte, Natal, RN, Brazil |
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| Abstract: | The powder and the bran of algaroba pods, submitted to drying temperatures of 55, 65, 75, 85, 95 and 105°C, were studied by
conventional and thermogravimetric methods. The dynamic thermogravimetric curves of the samples indicated the following thermal
stability order: 105>55>65>95>85>75°C. The powder and the bran of algaroba pods, dried at 55°C, presented protein content
higher and isothermal thermogravimetric profiles comparable. The calorimetric curves of samples, dried at 55°C, indicated
the gelatinization of starch.
This revised version was published online in August 2006 with corrections to the Cover Date. |
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| Keywords: | gelatinization isothermal algaroba |
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