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Effect of the thermo-alkaline treatment over the thermal degradation of corn starch

Authors

  • Posidia Pineda-Gómez,

    Corresponding author
    1. Universidad de Caldas, Manizales, Caldas, Colombia
    2. Laboratorio de Magnetismo y Materiales Avanzados, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Colombia, Manizales, Caldas, Colombia
    • Departamento de Física, Universidad de Caldas, Calle 65 No. 26–10, Apartado ae´reo 275, Manizales, Colombia. Fax: +57-6-8879495.
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  • Andres Rosales-Rivera,

    1. Laboratorio de Magnetismo y Materiales Avanzados, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Colombia, Manizales, Caldas, Colombia
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  • Mario E. Rodríguez-García

    1. Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Quéretaro, Qro, México
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  • Colour online: See the article online to view Figs. 2–8 in colour.

Abstract

In this work, thermogravimetric data were used for to study the thermal degradation of corn starch with and without thermo-alkaline treatment. Flynn–Wall–Ozawa, modified Coats–Redfern, and Kissinger methods were used to determine the activation energy. Corn starch treated with calcium hydroxide exhibited the highest activation energy values during the whole thermal degradation process which could be related to the physical crosslinking process between starch constituents and Ca ions as was confirmed by the infrared analysis. The energy activation was dependent of the conversion, indicating that this degradation is a complex process. DSC at high temperatures, used for starch, corroborated that the degradation in this material is a complex process governed by different chemical reactions. Thermo-alkaline treatment has a decelerator role in thermal degradation of corn starch.

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