MODIFICACIÓN QUÍMICA DEL ALMIDÓN DE YUCA CON ANHÍDRIDO MALEICO VÍA MICROONDAS

Authors

  • Sasha Solorzano
  • Vittoria Balsamo
  • Elena Ehrmann

Abstract

This work compares the efficiency of cassava starch esterification with maleic anhydride in aqueous medium using conventional synthesis at ambient temperature and a microwave radiation. After 24 hours of reaction, under conventional heating, and employing a 3:1 molar ratio of maleic anhydride:anhydroglucose unit, the final degree of substitution (DS) was 0.31+0.04. On the other hand, for the same reagent ratio, and after only 8 minutes of microwave assisted reaction, a DS of 1.4+0.4 was achieved

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Published

2011-05-29

How to Cite

Solorzano, S., Balsamo, V., & Ehrmann, E. (2011). MODIFICACIÓN QUÍMICA DEL ALMIDÓN DE YUCA CON ANHÍDRIDO MALEICO VÍA MICROONDAS. LatinAmerican Journal of Metallurgy and Materials, 4–5. Retrieved from https://www.rlmm.org/ojs/index.php/rlmm/article/view/196

Issue

2011, S3

Section

Supplementary Articles

License

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