葛粉的非等温动力学研究  

Non-isothermol Kinetics Analysis of Kudzu Starch

作　　者：周日辉[1] 项少云 李金江[1] 陈朴青[1] 

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18期74-76,共3页GuangZhou Chemical Industry

摘　　要：利用TG/DTA技术,考察不同升温速率下葛粉的热分解特性,研究葛粉热分解动力学,运用Kissinger法、Coats-Redfern法和Achar法对非等温动力学数据进行了分析。研究结果表明:在氮气气氛下,葛粉在280℃左右开始分解,至400℃以上基本分解完毕,反应机理函数的积分形式和微分形式分别为:G(α)=[(1-α)-1/3-1]2和f(α)=3/2(1-α)4/3[(1-α)-1/3-1]-1,对应的机理为三维扩散模型。Kinetics and thermal decomposition behavior of kudzu starch were investigated using TG/DTA technique at various heating rates. The non - isothermal kinetic data were analyzed with Kissinger method, Coats - Redfern method and Aehar method. The results showed that the decomposition of kudzu starch was initiate at 280℃ and complete entirely above 400℃ in nitrogen atmosphere. The integral and differential mechanism function were G （a） = [ （ 1 - α） - 1/3- 1] 2 and f（α） = 3/2 （ 1 - α） 4/3 [ （ 1 - a） - 1/3-1 ] - 1, respectively. The mechanism was three - dimensional diffusion model.

关 键 词：葛粉 热重差热分析 非等温动力学 Coats-Redfern Achar 

分 类 号：O643[理学—物理化学]