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Laboratory simulations of the transformation of emmer wheat as a result of heating
- Source :
- Journal of Thermal Analysis and Calorimetry, 77(3), 957
- Publication Year :
- 2004
- Publisher :
- Springer Science and Business Media LLC, 2004.
-
Abstract
- Whole grains of emmer wheat were heated in a pre-heated tube oven at temperatures ranging from 130–700°C under controlled anoxic conditions for maximum 280 min. For each temperature a separate experiment was carried out. Physical properties including mass loss, thermal lag, external and internal morphology and the vitrinite reflectance, C and N content, and DTMS under CI (NH3) and EI conditions were used to monitor changes as a function of the temperature. The results show remaining starch and protein rich material up to 250°C. From 310–400°C a secondary, thermally stable, product is formed and at higher temperatures a strongly carbon enriched tertiary product.
- Subjects :
- Materials science
Morphology (linguistics)
Thermal lag
Aardwetenschappen
heat treatment
Carbonization
Starch
Geowetenschappen en aanverwante (milieu)wetenschappen
Analytical chemistry
carbonization
chemistry.chemical_element
Mineralogy
Condensed Matter Physics
Mass spectrometry
DTMS
Anoxic waters
chemistry.chemical_compound
chemistry
Physical and Theoretical Chemistry
Thermal analysis
Carbon
emmer wheat
Subjects
Details
- ISSN :
- 13886150 and 14182874
- Volume :
- 77
- Database :
- OpenAIRE
- Journal :
- Journal of Thermal Analysis and Calorimetry
- Accession number :
- edsair.doi.dedup.....b5cde3252f84635050e98fc07ab9fd88