Thermal decomposition of natural polysaccharides: chitin and chitosan
Автор: Kuchina Yu.A., Dolgopyatova N.V., Novikov V.Yu., Konovalova I.N., Prinsteva M.Yu., Sagaidachny V.A.
Журнал: Вестник Мурманского государственного технического университета @vestnik-mstu
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 1 т.18, 2015 года.
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The results of the thermal analysis of shrimp’s chitin and chitosan have been presented (samples of polysaccharide differed by the deacetylation degree have been studied). The thermal analysis has been carried out by differential thermogravimetry and differential scanning calorimetry. Activation energy of process of chitin and chitosan thermal destruction has been calculated.
Northern shrimp, chitin, chitosan, polysaccharide, thermal analysis, activation energy
Короткий адрес: https://sciup.org/14294786
IDR: 14294786
