The study of dehydration triticale flour of methods thermal analysis
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.