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|Type:||Artigo de evento|
|Title:||Thermoanalytical Studies Of Some Sweeteners|
|Author:||De Carvalho L.C.|
|Abstract:||The thermal decomposition behavior of acesulfame-K (ACK), aspartame (ASP), sodium cyclamate (SCL), saccharine (SAC), and sodium saccharine (SSA) were investigated. After re-crystallization of the commercial samples the compounds were characterized by using elemental analysis, IR spectroscopy and thermoanalytical techniques (TG/DTG, DTA, and DSC). Evidences of hydrate water loss were observed for SSA and ASP. Melting was detected for SSA and SAC. Each compound decomposed in a characteristics way. The decomposition of APS and SAC took place completely, while ACK, SCL and SSA resulted in K2SO 4, Na2SO4, and Na2SO4, as residues respectively. The Flynn-Wall-Ozawa method for kinetic calculations was applied for the volatilization of saccharine resulting in E a = 80 ± 1 kJ mol-1 and log A = 7.36 ± 0.07 min-1. © 2009 Akadémiai Kiadó, Budapest, Hungary.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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