葛粉的热分析与热分解动力学的研究  

Thermal Analysis and Thermal Decomposition Kinetics of Kudzu Starch

作　　者：周日辉[1] 项少云 

机构地区：[1]江西师范大学理化测试中心,江西南昌330022 [2]江西省广丰五都中学,江西上饶334600

出　　处：《广州化工》2012年第12期118-120,164,共4页GuangZhou Chemical Industry

摘　　要：利用热重差热综合热分析仪(TG/DTA),在不同升温速率(5,10,15,20℃/min)下,采用Freeman-Carroll、Kissinger、Flynn-Wall-Ozawa和Friedman四种热分析方法,对葛粉的热行为及其热分解的动力学参数进行了研究。结果表明,葛粉的热行为包括自由水脱附(30～150℃)和分解(200～400℃)两个阶段,对应的失重率分别约为6%和70%。其热解反应的动力学方程为:dα/dt=1.424×1018[exp(-(193.70±8.97)×103/RT)](1-α)(2.28±0.04)。The thermal behavior and kinetic parameters of the decomposition of kudzu starch in a temperature-programmed mode at different heating rate（5,10,15 and 20 ℃/min） were investigated based on Freeman-Carroll,Kissinger,Flynn-Wall-Ozawa and Friedman methods by TG/DTA.The results showed that kudzu starch contained desorption of free water which between 30~150 ℃ and decomposition process which between 200~400 ℃.Weight loss rates were 6% and 70%,respectively.The kinetic equation of thermol decomposition of kudzu starch was expressed as： dα/dt=1.424×1018[exp（-（193.70±8.97）×103/RT）]（1-α）（2.28±0.04）.

关 键 词：葛粉 热分解 非等温动力学 热重差热分析 

分 类 号：O643[理学—物理化学]