Thermal analysis of casein

Casein was analyzed during thermal treatment and pyrolysis. The thermal degradation process of casein was interpreted and thermostability indices, rate, order and activation energy of thermodestructive reaction of casein were determined on the basis of thermogravimetric analysis. The thermodestruction of casein has the characteristics of a first order reaction with activation energy E-a=3.87 kcal mol(-1) (16.2 kJ mol(-1)). The pyrolysis of casein was investigated and we determined optimal heating temperature - 550 degreesC and yields of biochar, pitch, pyrolysis water and gases.