Thermal behaviour and degradation kinetics of apple pomace flours
Само за регистроване кориснике
2019
Аутори
Zlatanović, SnežanaOstojić, Sanja
Micić, Darko
Rankov, Sofija
Dodevska, Margarita
Vukosavljević, Predrag
Gorjanović, Stanislava
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees 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 temper...ature (200 degrees C). Organic samples were found to have a higher thermal stability.
Кључне речи:
Thermal analysis / Glass transition / Thermal stability / Activation energy / Degradation kinetic / Apple pomace flour compositionИзвор:
Thermochimica Acta, 2019, 673, 17-25Издавач:
- Elsevier, Amsterdam
Финансирање / пројекти:
- Осмотска дехидратација хране - енергетски и еколошки аспекти одрживе производње (RS-MESTD-Technological Development (TD or TR)-31055)
- Утицај сорте и услова гајења на садржај биоактивних компоненти јагодастог и коштичавог воћа и добијање биолошки вредних производа побољшаним и новим технологијама (RS-MESTD-Technological Development (TD or TR)-31093)
DOI: 10.1016/j.tca.2019.01.009
ISSN: 0040-6031
WoS: 000459838200003
Scopus: 2-s2.0-85059866256
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Zlatanović, Snežana AU - Ostojić, Sanja AU - Micić, Darko AU - Rankov, Sofija AU - Dodevska, Margarita AU - Vukosavljević, Predrag AU - Gorjanović, Stanislava PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5041 AB - 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 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees 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 degrees C). Organic samples were found to have a higher thermal stability. PB - Elsevier, Amsterdam T2 - Thermochimica Acta T1 - Thermal behaviour and degradation kinetics of apple pomace flours EP - 25 SP - 17 VL - 673 DO - 10.1016/j.tca.2019.01.009 ER -
@article{ author = "Zlatanović, Snežana and Ostojić, Sanja and Micić, Darko and Rankov, Sofija and Dodevska, Margarita and Vukosavljević, Predrag and Gorjanović, Stanislava", year = "2019", 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 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees 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 degrees C). Organic samples were found to have a higher thermal stability.", publisher = "Elsevier, Amsterdam", journal = "Thermochimica Acta", title = "Thermal behaviour and degradation kinetics of apple pomace flours", pages = "25-17", volume = "673", doi = "10.1016/j.tca.2019.01.009" }
Zlatanović, S., Ostojić, S., Micić, D., Rankov, S., Dodevska, M., Vukosavljević, P.,& Gorjanović, S.. (2019). Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta Elsevier, Amsterdam., 673, 17-25. https://doi.org/10.1016/j.tca.2019.01.009
Zlatanović S, Ostojić S, Micić D, Rankov S, Dodevska M, Vukosavljević P, Gorjanović S. Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta. 2019;673:17-25. doi:10.1016/j.tca.2019.01.009 .
Zlatanović, Snežana, Ostojić, Sanja, Micić, Darko, Rankov, Sofija, Dodevska, Margarita, Vukosavljević, Predrag, Gorjanović, Stanislava, "Thermal behaviour and degradation kinetics of apple pomace flours" in Thermochimica Acta, 673 (2019):17-25, https://doi.org/10.1016/j.tca.2019.01.009 . .