Avaliação dos produtos de degradação térmica de especiarias por TG-FTIR.
The consumption of spices gradually increased over time, and with this increase they also grew the concerns about the products that have been ingested. It is known that often substances when heated produce new products. Therefore, the main objective of this research is to evaluate the thermal stabil...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
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Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/38240 |
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| Resumo: | The consumption of spices gradually increased over time, and with this increase they also grew the concerns about the products that have been ingested. It is known that often substances when heated produce new products. Therefore, the main objective of this research is to evaluate the thermal stability of products from decomposition of samples as colorific, black pepper, cumin and paprika. By means of the TG/DTG curves we observed decomposition processes characteristic events for all the samples, including events that demonstrate the presence of water, besides confirming the thermal instability of these compounds. For colorific and paprika, it was possible to visualize a peculiar event indicating chloride existence at about 550 to 900 ° C, which was confirmed by a qualitative wet test. In DSC curves it is observed exothermic events in all spices, being these indicative of the decomposition processes. For colorific and paprika, the presence of an endothermic peak is also observed at the end of process, related to fusion of sodium chloride. Finally, by means of infrared spectra obtained by analyzing the gas released from the samples during TG, the organic compounds are visualized, being possible to characterize them and confirm that there are not new products formation. |
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