KINETIC STUDY OF HYDRATED RED RICE USING A NON-ISOTHERMAL METHOD

The objective of this research was to evaluate through thermogravimetric analysis and its derivative (TG DTG), the decomposition kinetics starch present on red paddy rice submitted hydration process at temperatures 45°C, 55°C, 65° C 75°C. experimental data TG in region performed by obtaining function g (α) for kinetic mechanisms Coats – Redfern (CR) model called unidimensional contraction (R1 model), one-dimensional diffusion (D1 random nucleation growth, Avrami Erofe’ve Equation (A2 Random Erofe’s (A3 model) First-order (random with one nucleus individual particle (F1 model). results obtained show that evaluated rice, there a loss mass corresponding 51.92- 57.07%, temperature range thermal 240.16°C- 356.43°C. As well as calculation showed first-order fitted data, coefficient determination above 99%, confirming mechanism described hydrated is (n=1). With pre-exponential factor (ln A) reduced values increasing temperature. Activation energy enthalpy were from 45°C