Thermal behaviour and degradation kinetics of apple pomace flours
作者： Snežana Zlatanović , Sanja Ostojić , Darko Micić , Sofija Rankov , Margarita Dodevska
DOI: 10.1016/J.TCA.2019.01.009
关键词:
摘要: Abstract Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics degradation kinetic parameters of apple pomace flours (APF1–5), obtained by dehydration (originating from single mixed varieties, grown both organically conventionally) ground to particle size below 300 μm, were determined. Glass transition (Tg) close common storage temperature (21 °C) was ascribed commercial sample Tg well above it (28–38 °C) APF1–5. Both values low water activity (0.2-0.4) prolong APF shelf-life. The the process: activation energy (E) in range 83 to118 kJ/mol, logarithmic value pre-exponential factor (ln(A/min−1)) 20 28, rate constant (k200) 0.143 0.278 min−1 calculated. samples grouped according process at baking (200 °C). Organic found have a higher stability.
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