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Thermal Analysis of Casein

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Abstract

Case in was analyzed during thermal treatment and pyrolysis. The thermal degradation process of casein was interpreted and thermostability indices, rate, order and activation energy of thermode-structive reaction of casein were determined on the basis of thermogravimetric analysis. The thermodestruction of casein has the characteristics of a first order reaction with activation energy E a=3.87 kcal mol−1 (16.2 kJ mol−1).

The pyrolysis of casein was investigated and we determined optimal heating temperature — 550°C and yields of biochar, pitch, pyrolysis water and gases.

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Authors and Affiliations

  1. Institute of Chemistry and Chemical Technology, Mongolian Academy of Sciences, Ulaanbaatar-51, Mongolia

    B. Purevsuren & Y. Davaajav

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  1. B. Purevsuren
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  2. Y. Davaajav
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Purevsuren, B., Davaajav, Y. Thermal Analysis of Casein. Journal of Thermal Analysis and Calorimetry 65, 147–152 (2001). https://doi.org/10.1023/A:1011532819792

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  • DOI: https://doi.org/10.1023/A:1011532819792

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