Water state diagram and thermal properties of fructans powders

Water state diagram and thermal properties of fructans powders

The thermal analyses and the water state diagrams of agavin and inulin were investigated. The thermogravimetric analysis and differential scanning calorimetry (DSC) were used to know the difference between fructans. Linear inulin (220.0 °C) showed a higher thermal stability than the branched agavins...

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Veröffentlicht in:Journal of thermal analysis and calorimetry 2018-04, Vol.132 (1), p.197-204
Hauptverfasser: Espinosa-Andrews, Hugo, Rodríguez-Rodríguez, Rogelio
Format: Artikel
Sprache:eng
Schlagworte:
Affinity
Analytical Chemistry
Calorimetry
Chemistry
Chemistry and Materials Science
Differential scanning calorimetry
Fructans
Glass transition temperature
Inorganic Chemistry
Inulin
Measurement Science and Instrumentation
Moisture content
Physical Chemistry
Polymer Sciences
Temperature
Thermal analysis
Thermal properties
Thermal stability
Thermodynamic properties
Thermogravimetric analysis
Water activity
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Beschreibung
Zusammenfassung:The thermal analyses and the water state diagrams of agavin and inulin were investigated. The thermogravimetric analysis and differential scanning calorimetry (DSC) were used to know the difference between fructans. Linear inulin (220.0 °C) showed a higher thermal stability than the branched agavins (206.7 °C). The samples displayed different physical states and lightness depending on the water activity of storage ( a w ). The agavin showed different physical states: powder ( a w  
ISSN:1388-6150
1588-2926
DOI:10.1007/s10973-017-6868-1