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dc.contributor.authorSIQUEIRA, G. L. de A. dept_BR
dc.contributor.authorLAZZAROTTU, S. R. da S.pt_BR
dc.contributor.authorHORNUNG, P. S.pt_BR
dc.contributor.authorSILVEIRA, A. C. dapt_BR
dc.contributor.authorBANNACH, G.pt_BR
dc.contributor.authorSCHNITZLER, E.pt_BR
dc.contributor.authorLAZZAROTTO, M.pt_BR
dc.date.accessioned2016-11-03T11:11:11Zpt_BR
dc.date.available2016-11-03T11:11:11Zpt_BR
dc.date.created2016-11-03pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationIn: CONGRESSO BRASILEIRO DE ANÁLISE TÉRMICA E CALORIMETRIA, 10.; CONGRESSO PAN AMERICANO DE ANÁLISE TÉRMICA E CALORIMETRIA, 4., 2016, São Paulo. Trabalhos. [S.l.]: ABRATEC, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1055830pt_BR
dc.descriptionStarch is the main polysaccharide found in cereals, composed by amylose and amylopectin. Corn is the principal source of starches worldwide. Starches treatment, through physical, chemical and/or biological methods, can improve the applications range. Acid modification in alcoholic solution promotes minimally degradation in the granule. Ball mill is one physical method poorly explored. The aim was to treat the starches using HCl 0.5 mol L-1 for 1 hour in 100 ml of aqueous, ethanol or methanol solutions with subsequent ball milling processes. One sample was selected as native sample. The four others, one native sample and three acid modified samples, were treated by physical process with the oscillating ball mill. The DTG-60H equipment was used for the TG and DTA analysis. The TG curves showed three mass losses related to dehydration, decomposition and oxidation. The native sample without physical modification showed major resistance to total degradation. This occurs because the physical modification cleaves hydrogen bonds, leaving a weakened granule. The TGDTA results showed that the mass loss in the 2nd event was minor in the hydrolyzed samples compared with native samples. The acid modification can provide starch higher resistance to degradation up to 340 °C. These results showed that chemical and physical treatment changed the thermal behaviors of the starches.pt_BR
dc.formatDisponível online.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAnálise térmicapt_BR
dc.subjectMoinho de bolaspt_BR
dc.subjectBall millpt_BR
dc.titleEvaluation of double treated starches using thermal tools.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2017-07-11T11:11:11Zpt_BR
dc.subject.thesagroAmidopt_BR
dc.subject.nalthesaurusThermal analysispt_BR
dc.subject.nalthesaurusStarchpt_BR
dc.format.extent24 p.pt_BR
riaa.ainfo.id1055830pt_BR
riaa.ainfo.lastupdate2017-07-11pt_BR
dc.contributor.institutionGeisa Liandra de Andrade de Siqueira, Doutoranda da UEPG; Simone Rosa da Silveira Lazzarotto, Doutoranda da UEPG; Polyanna Silveira Hornung, UFPR; Ana Claudia da Silveira, UFPR; Gilbert Bannach, UNESP; Egon Schnitzler, UEPG; MARCELO LAZZAROTTO, CNPF.pt_BR
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