水稻和玉米的热氧化分解特性及几种动力学方法结果的比较  

Comparison of thermal oxidative decomposition characteristics of rice and corn using several dynamic methods

作　　者：姚丛雪 王鑫[1] 周一帆 金鑫[1] 宋磊[1] 胡源[1] 曾文茹[1] YAO Congxue;WANG Xin;ZHOU Yifan;JIN Xin;SONG Lei;HU Yuan;ZENG Wenru(State Key Laboratory of Fire Science, University of Science and Technology of China, Hefei 230026, China)

机构地区：[1]中国科学技术大学火灾科学国家重点实验室,合肥230026

出　　处：《火灾科学》2020年第2期98-105,共8页Fire Safety Science

基　　金：国家重点研发计划项目(2017YFC0805901);中央高校基本科研业务专项(WK2320000036,WK2320000037)。

摘　　要：利用热重分析仪在空气气氛、不同的升温速率下对带壳稻谷粉和玉米粒粉进行了热重测试,依据热重实验数据,采用多种热解动力学分析方法计算了水稻和玉米的活化能数值并进行比较,结果表明水稻和玉米的热氧化反应活化能随着转化率出现先增加后降低的趋势,并在转化率为70%左右达到了极大值。The thermal oxidative decomposition behaviors of shelled rice flour and corn flour were investigated by a thermogravimetric analyzer under different heating rates in air atmosphere.The kinetic parameters were calculated by several kind of methods.All results showed that the activation energy firstly increased and then decreased with the conversion rate,and reached a maximum value at a conversion rate of about 70%.

关 键 词：活化能 热氧化分解 动力学 水稻 玉米 

分 类 号：X915.5[环境科学与工程—安全科学]