Thermogravimetric analysis of pectin gels
DOI:
https://doi.org/10.15587/2313-8416.2015.45905Keywords:
endo-effects, thermal stability, endothermic process, dehydration, thermal analysis, forms of moisture bindingAbstract
A weight loss and speed change occurring in gels of citrus and apple pectin of different degree of esterification and the effect of sodium citrate on the mass loss of low pectin gel are studied by thermographic technique constant heating rate. The dependence of the degree of weight change on temperature of gel of citrus and apple pectin with high and low degree of esterification is determined
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Copyright (c) 2015 Петро Васильович Гурський, Ірина Олексіївна Крапивницька, Федір Всеволодович Перцевой
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