ENERGETIC PROPERTIES OF MACA (Lepidium peruvianum Chacón or Lepidium meyenii Walpers) FLOUR

  • Violeta Romero Autor
  • Arminda Tirado Autor
  • Mónica Durán
  • Juan Z. Dávalos Autor
DOI: https://doi.org/10.37761/rsqp.v82i1.50
Keywords: specific heat, decomposition energy, maca flour, gelatinization of maca

Abstract

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, ΔHdec 82 ± 10 J/g) and gelatinization (Tp = 76.9 ± 0.4 °C, ΔHgel = 5.6 ± 0.5 J/g) processes were evaluated.

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Author Biographies

Violeta Romero, Autor

Faculty of Industrial and Systems Engineering, Universidad Nacional Federico Villarreal, Av.
Colonial 450, Lima 01, Peru.

Arminda Tirado, Autor

Faculty of Industrial and Systems Engineering, Universidad Nacional Federico Villarreal, Av.
Colonial 450, Lima 01, Peru.

Mónica Durán

Institute of Chemistry-Physics "Rocasolano", CSIC, Serrano 119, 28006, Madrid, Spain

Juan Z. Dávalos, Autor

Institute of Chemistry-Physics "Rocasolano", CSIC, Serrano 119, 28006, Madrid, Spain

Published
2016-04-01
Issue
Vol. 82 No. 1 (2016): Journal of Sociedad Química del Perú
Section
Artículos

Copyright (c) 2016 Sociedad Química del Perú

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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