THERMAL DEGRADATION KINETIC OF DRIED RED CABBAGE PULP

17th International Conference on Fundamental and Applied Aspects of Physical Chemistry (Proceedings, Volume II) (2024) [P-01-P, pp. 673-676] 

AUTHOR(S) / АУТОР(И): Sanja Ostojić , Darko Micić and Snežana Zlatanović     

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DOI: 10.46793/Phys.Chem24II.673O

ABSTRACT / САЖЕТАК:

Thermal degradation kinetics of dried red cabbage pulp (Brassica oleracea var. capitata F. rubra) has been studied using thermogravimetric analysis. Four stages of degradation were observed in the TGA curves within the temperature range from 25 to 700 °C. The first mass loss corresponds to the evaporation of water, the second and third to the thermal degradation of mono- and disaccharides (fructose, glucose, sucrose) and to the thermal degradation of proteins and fourth weight loss represents the thermal degradation of the cellulose. The kinetic parameters of the thermal degradation process of dried red cabbage, obtained using the Friedman method, were as follows: Ea—activation energy at a conversion degree (α) from 0.1 to 0.9 ranged between 126.5 and 144.6 kJ/mol; lnA—the natural logarithm of the pre-exponential factor ranged from 25.8 to 36.1; k0.5—thermal degradation rate constant at a conversion extent (α) value of 0.5 ranged from 0.293 to 0.725 min⁻¹.

The results were discussed in relation to those obtained for the samples’ proximate chemical composition.

KEYWORDS / КЉУЧНЕ РЕЧИ:

ACKNOWLEDGEMENT / ПРОЈЕКАТ:

This work was supported by the Ministry of Science, Technological Development and Innovation of the Republic of Serbia (grant no 451-03-66/2024-03/200051).

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