Thermal behaviour of starch and oxidized starch

Thermal gravimetric analysis, and differential thermal behaviour of unoxidized and oxidized starch were studied. Degradation was found to be first order in sample weight reaction. The activation energy values and the rate constants were calculated from the kinetic of weight loss. Unoxidized starch w...

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Bibliographic Details
Published inThermochimica acta Vol. 296; no. 1; pp. 149 - 153
Main Authors Soliman, Aisha A.A., El-Shinnawy, Nabila A., Mobarak, Fardous
Format Journal Article
LanguageEnglish
Published Elsevier B.V 01.08.1997
Subjects
Gravimetric analysis
Starch
Thermal
Gravimetric analysis
Starch
Thermal
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Summary:Thermal gravimetric analysis, and differential thermal behaviour of unoxidized and oxidized starch were studied. Degradation was found to be first order in sample weight reaction. The activation energy values and the rate constants were calculated from the kinetic of weight loss. Unoxidized starch was found to be less stable than oxidized starch and the stability of the samples was arranged in the order of oxidized starch with 8 g active Cl l > 4 g active Cl l > 6 g active Cl l > unoxidized starch . Volatilization and activation energies of oxidized starch were higher than unoxidized starch. DTA of unoxidized and oxidized starch show that the degradation is exothermic.
ISSN:0040-6031
1872-762X
DOI:10.1016/S0040-6031(97)00040-3