1. Thermal behaviour and degradation kinetics of apple pomace flours.
- Author
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Zlatanović, Snežana, Ostojić, Sanja, Micić, Darko, Rankov, Sofija, Dodevska, Margarita, Vukosavljević, Predrag, and Gorjanović, Stanislava
- Subjects
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GLASS transition temperature , *THERMOGRAVIMETRY , *PROPERTIES of matter , *THERMAL properties , *MAGNETOCALORIC effects - Abstract
Highlights • Thermal properties of apple pomace flours were followed by DSC and TG/DTG. • Glass transition (T g) above storage temperature ensure a prolonged shelf life of apple pomace flour. • Determination of kinetic parameters of apple pomace flour thermal degradation. • Organic samples of apple pomace flour were found to have a higher thermal stability. Abstract Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1–5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 μm, were determined. Glass transition (T g) close to common storage temperature (21 °C) was ascribed to commercial sample and T g well above it (28–38 °C) to APF1–5. Both values of T g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min−1)) in the range from 20 to 28, and rate constant (k 200) from 0.143 to 0.278 min−1 were calculated. APF samples were grouped according to rate constant (k 200) values of thermal degradation process at baking temperature (200 °C). Organic samples were found to have a higher thermal stability. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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