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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dc.contributor.authorde Almeida, Rafael Ramires
dc.contributor.authorLacerda, Luiz Gustavo
dc.contributor.authorMurakami, Fabio Seigi
dc.contributor.authorBannach, Gilbert [UNESP]
dc.contributor.authorDemiate, Ivo Mottin
dc.contributor.authorSoccol, Carlos Ricardo
dc.contributor.authorda Silva Carvalho Filho, Marco Aurelio
dc.contributor.authorSchnitzler, Egon
dc.contributor.institutionUniversidade Estadual de Ponta Grossa (UEPG)
dc.contributor.institutionUP
dc.contributor.institutionUniversidade Federal do Paraná (UFPR)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:26:58Z
dc.date.available2014-05-20T13:26:58Z
dc.date.issued2011-05-20
dc.description.abstractThe 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.en
dc.description.affiliationUniversidade Estadual de Ponta Grossa (UEPG), BR-84030900 Ponta Grossa, PR, Brazil
dc.description.affiliationUP, BR-81280330 Curitiba, Parana, Brazil
dc.description.affiliationUniversidade Federal do Paraná (UFPR) UFPR, BR-81531990 Curitiba, Parana, Brazil
dc.description.affiliationUniv Estadual Paulista, Fac Ciencias, BR-17033360 Bauru, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Fac Ciencias, BR-17033360 Bauru, SP, Brazil
dc.format.extent50-54
dc.identifierhttp://dx.doi.org/10.1016/j.tca.2011.02.029
dc.identifier.citationThermochimica Acta. Amsterdam: Elsevier B.V., v. 519, n. 1-2, p. 50-54, 2011.
dc.identifier.doi10.1016/j.tca.2011.02.029
dc.identifier.issn0040-6031
dc.identifier.urihttp://hdl.handle.net/11449/8776
dc.identifier.wosWOS:000291379700009
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofThermochimica Acta
dc.relation.ispartofjcr2.189
dc.relation.ispartofsjr0,605
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectBabassu flouren
dc.subjectHydrolysisen
dc.subjectDSCen
dc.subjectTGen
dc.subjectKinetics analysisen
dc.titleThermal analysis as a screening technique for the characterization of babassu flour and its solid fractions after acid and enzymatic hydrolysisen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.orcid0000-0002-6238-3604[3]
unesp.author.orcid0000-0002-8790-5069[4]
unesp.author.orcid0000-0002-5609-0186[5]
unesp.author.orcid0000-0002-4689-5431[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências, Baurupt
unesp.departmentQuímica - FCpt

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