The study of dehydration triticale flour of methods thermal analysis

Abstract

The process of thermoliz triticale flour Privadas and Talvas 100 kinds has been studied in compass
the temperature rande from 40 to 300°С. The method of differential thermal analisis (DTA) has defined the
thermal characteristics and the heat effects the thermoliz process. The cinetical analysis of thermogram for
degydration datas has been made. The results are predicting over the stronger structure of water molecules
and oganic components for triticale flour of Privadas kind and they also have made possible to show two
types of interaction in stracture the water molecules in the flour.