Thermal stability of materials of vegetable origin

Development, energy and resource saving in the chemical and food technologies
3rd International Scientific Conference «Chemical Technology and Engineering»: Proceedings – June 21–24th, 2021, Lviv, Ukraine – Lviv: Lviv Polytechnic National University, 2021, pp. 77–78

DOI: https://doi.org/10.23939/cte2021.01.077

Authors

First and Last Name Academic degree E-mail Affiliation
Tetiana Korinchevska Ph.D. tvkorin [at] gmail.com Institute of Engineering Thermophysics of NAS of Ukraine
Kyiv, Ukraine
Viacheslav Mykhailyk Ph.D. mhlk45 [at] gmail.com Institute of Engineering Thermophysics of NAS of Ukraine
Kyiv, Ukraine

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First published on this website: 30.04.2021 - 13:49
Abstract

The behavior of vegetable samples at programmed heating up to 270 °С was studied by the method of thermal analysis. The stage of water removal is considered. Moisture, average rate and conditional thermal effect of water removal are calculated. The temperature of the beginning of thermal destruction of materials is determined.

Keywords
thermal analysisthermal stabilitydestructionvegetablesdehydration
References
  1. Mykhailyk, V. A., Dmitrenko, N. V., & Mykhailyk T. A. (2007) Vliyanie termicheskogo vozdeystviya na sostoyanie vodyi v rastitelnyih tkanyah. Promyishlennaya teplotehnika. 29(7), 212–217
First published Full Text (30.04.2021 - 13:49)
Official paper