Thermogravimetric analysis of pectin gels
A weight loss and speed change occurring in gels of citrus and apple pectin of different degree of esterification and the effect of sodium citrate on the mass loss of low pectin gel are studied by thermographic technique con- stant heating rate. The dependence of the degree of weight change on temperature of gel of citrus and apple pec- tin with high and low degree of esterification is determined