Thermal analysis as a screening technique for the characterization of babassu flour and its solid fractions after acid and enzymatic hydrolysis
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Data
2011-05-20
Autores
de Almeida, Rafael Ramires
Lacerda, Luiz Gustavo
Murakami, Fabio Seigi
Bannach, Gilbert [UNESP]
Demiate, Ivo Mottin
Soccol, Carlos Ricardo
da Silva Carvalho Filho, Marco Aurelio
Schnitzler, Egon
Título da Revista
ISSN da Revista
Título de Volume
Editor
Elsevier B.V.
Resumo
The babassu (Orbignya phalerata) is a native tree found in northern Brazil. Extracts of the babassu coconut have been widely used in industry. Babassu flour has about 60% starch, thus, besides nourishment it can be used as an alternative biofuel source. However, the properties of this starch lack of study and understanding. The main purpose of this study was to investigate the thermal behavior of raw babassu flour and its solid hydrolyzed fraction. The analyses were carried out using SHIMADZU DSC and TG thermic analyzers. The results demonstrated a reduction in thermal stability of the solid hydrolyzed fraction compared to raw matter. The kinetic parameters were investigated using non-isothermal methods and the parameters obtained for its decomposition process were an E(a) of 166.86 kJ mol(-1) and a frequency factor (beta) of 6.283 x 1014 min(-1); this was determined to be a first order reaction (n = 1). (C) 2011 Elsevier B.V. All rights reserved.
Descrição
Palavras-chave
Babassu flour, Hydrolysis, DSC, TG, Kinetics analysis
Como citar
Thermochimica Acta. Amsterdam: Elsevier B.V., v. 519, n. 1-2, p. 50-54, 2011.