Issue Information :
روزنامه با شماره پیاپی سال 2000
Pages :
7
From page :
233
To page :
239
Abstract :
Vaporization of bound water associated with cellulose fibres of natural (cellulose I) and regenerated cellulose (cellulose II) was investigated by differential scanning calorimetry in both dynamic and static conditions. Factors which affect water vaporization, such as sample handling, water content, heating rate, gas flow rate and temperature of holding were examined. It was found that vaporization peak is split into two peaks, one is at around 60°C and the other is at around 120°C, when the samples were measured by slow heating rate (<2.5°C min−1) and low gas flow rate (<30 ml min−1). The high temperature vaporization peak is related with the structural change of amorphous chains of cellulose by desorption of bound water.
Journal title :
Food Microbiology
Serial Year :
2000
Journal title :
Food Microbiology
Record number :
1190597
Link To Document :
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