Services on Demand
Journal
Article
Indicators
- Cited by SciELO
Related links
- Similars in SciELO
Share
Revista de la Sociedad Química del Perú
Print version ISSN 1810-634X
Abstract
ROMERO, Violeta; TIRADO, Arminda; DURAN, Mónica and DAVALOS, Juan Z. Energetic properties of maca (Lepidium peruvianum Chacón or Lepidium meyenii Walpers) flour. Rev. Soc. Quím. Perú [online]. 2016, vol.82, n.1, pp.38-48. ISSN 1810-634X.
In this work thermophysical and thermochemical properties of dried commercial maca flour were studied by combustion calorimetry and differential scanning calorimetry (DSC). Net calorific value or combustion massic energy (419 ± 3 Kcal/100 g); specific heats (between -4 and 70 °C) where c.e. for 25 °C is 1.46 ± 0.03 J/g.°C; and thermal parameters, such as temperature and enthalpy, of decomposition (Tmax = 210.1 ± 0.4 °C, ∆Hdec 82 ± 10 J/g) and gelatinization (Tp = 76.9 ± 0.4 °C, ∆Hgel = 5.6 ± 0.5 J/g) processes were evaluated.
Keywords : specific heat; decomposition energy; maca flour; gelatinization of maca.