Water condition in cells of chlorella

The water condition in cages of the paste of chlorella was investigated by the method of thermogravimetric analysis. With increasing heating rate endothermic effect corresponding to the dehydration process is shifted towards higher temperatures. Temperature intervals of chlorella dehydration are defined at rate of heating 2 К/min - 308-368 K, 5 К/min - 323-403 K, and 10 К/min - 348-403 K. Quantitative characteristics of kinetic unequal water in chlorella have been received for each step (∆a, ∆Т, a mass fraction (w), energy of activation (Еа)). This process is similar to the process of the dehydration in ion exchange membranes. The derived kinetic characteristics give the possibility to define an optimum temperature interval and rate of drying microalgae for the purpose of increase of periods of storage in the form of paste or a solid substance for the further use as the bioadditive. In addition the presence of three types of water chlorella in a cell set according to NMR with pulsed magnetic field gradient. Since free water is involved in biochemical, chemical and microbiological processes, it is desirable to remove during drying of the preparation. The resulting temperature range of 323-343 K (step 2) at a heating rate of 2 K / min corresponds to a temperature range of drying the chlorella in a production environment. It should be noted that the highest number of algae in a tightly-water (the last stage). Apparently, this is determined by a unique cell structure. Temperature ranges dehydration process are not clear and vary depending on the heating rate, which is fully in line with previous studies of thermal analysis for grains, vegetables and bakery products.