Thermal degradation kinetics study of curcumin with nonlinear methods

Food Chemistry

Volumn 155, Issue , 2014, Pages 81-86

  Chen, Zhipeng ^a   Xia, Yao ^a   Liao, Sen ^a   Huang, Yingheng ^a   Li, Yu ^a   He, Yu ^a   Tong, Zhangfa ^a   Li, Bin ^a  

^a GUANGXI UNIVERSITY   (China)

Author keywords

Activation energy; Advanced isoconversional method; Curcumin; Kinetic analysis; Thermogravimetric analysis

Indexed keywords

ACTIVATION ENERGY; DEGRADATION; THERMOGRAVIMETRIC ANALYSIS;

ADVANCED ISOCONVERSIONAL METHOD; CURCUMIN; KINETIC ANALYSIS; PREEXPONENTIAL FACTOR; PROCESSING TEMPERATURE; THERMAL DEGRADATION KINETICS; THERMODYNAMIC FUNCTIONS; TRANSITION STATE COMPLEX;

THERMAL PROCESSING (FOODS);

CURCUMIN;

ARTICLE; DECOMPOSITION; DEGRADATION KINETICS; DIFFUSION; FOOD PROCESSING; NONLINEAR SYSTEM; TEMPERATURE; THERMODYNAMICS;

ACTIVATION ENERGY; ADVANCED ISOCONVERSIONAL METHOD; CURCUMIN; KINETIC ANALYSIS; THERMOGRAVIMETRIC ANALYSIS;

COOKING; CURCUMIN; FOOD COLORING AGENTS; HOT TEMPERATURE; KINETICS; THERMODYNAMICS;

EID: 84893656338     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.034     Document Type: Article

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