Measurement of the Heat Degeneration for Cereals by DTA

Satoshi MURATA; Akio TAGAWA; Toshio KAWANO; Sadato ISHIBASHII

doi:10.11357/jsam1937.51.3_75

JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY

Online ISSN : 1884-6025
Print ISSN : 0285-2543
ISSN-L : 0285-2543

Measurement of the Heat Degeneration for Cereals by DTA

Satoshi MURATA, Akio TAGAWA, Toshio KAWANO, Sadato ISHIBASHII

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Keywords: DTA, drying, denaturation, cereals, Kissinger's fomula

JOURNAL FREE ACCESS

1989 Volume 51 Issue 3 Pages 75-80

DOI https://doi.org/10.11357/jsam1937.51.3_75

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Abstract

The chipps of several kinds of cereals (brown rice, wheat, barley, and wheat starch) were analyzed by DTA to determine the upper limit temperature for drying. From the analysis, the denaturation temperatures were determined to be 53.3°C, 55.1°C, 54.4°C and 51.0°C, respectively, The peak temperatures at which the most vigorous reaction occurred with increasing heating rate were analyzed by Kissinger's formula of chemical kinetics.

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