Laboratory simulations of the transformation of emmer wheat as a result of heating View Full Text


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Article Info

DATE

2004-09

AUTHORS

F. Braadbaart, J. van der Horst, J. J. Boon, P. F. van Bergen

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. More... »

PAGES

957-973

References to SciGraph publications

  • 2003. A history of thermochemistry through the tribulations of its devotees in JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1023/b:jtan.0000041672.45140.e9

    DOI

    http://dx.doi.org/10.1023/b:jtan.0000041672.45140.e9

    DIMENSIONS

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