Table 4.
Thermoanalytical evaluation of MEL_raw, MEL_PVA_pm and dried milled products.
| Parameters | Raw MEL | pm | Dried MEL_W Samples | Dried MEL_W_PVA Samples | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Milling time (min) | - | - | 10 | 50 | 60 | 90 | 10 | 50 | 60 | 90 |
| ∆H * (J/g) | −148.5 | −29.9 | −7.5 | −40.1 | −64.4 | −40.8 | −60.3 | −70.9 | −32.4 | −46.4 |
| Onset (°C) | 258.4 | 235.9 | 217.9 | 233.5 | 248.5 | 247.1 | 231.6 | 232.9 | 207.1 | 206.2 |
| Peak (°C) | 259.1 | 255.9 | 227.0 | 238.7 | 250.7 | 250.2 | 239.8 | 240.1 | 216.7 | 217.4 |
| Endset (°C) | 261.0 | 255.9 | 230.0 | 240.4 | 250.8 | 251.6 | 243.1 | 243.2 | 222.3 | 222.3 |
* ∆H: normalized integral.