The thermogravimetric procedures applied to quality control of foods attain the global analysis of quality of the product,
through the determination of quality parameters and the thermal stability of products. The kinetic parameters such as order
of reaction, apparent activation energy, pre-exponential factors and the thermal decomposition rate constant were determined
for the samples of corn and its derivatives by applying isothermal thermogravimetry, utilizing the Arrhenius law. This method
presented excellent results as verified with the coherence and data adjustment. The rate constant values showed the expected
performance from the chemical point of view.