摘要
用SHMASZU DTG-60差热-热重分析仪器,在静态空气气氛条件下,对玉米进行热分析研究。采用CoatsRedfern热分析获取动力学参数的方法计算玉米粉和玉米皮反应的活化能,得到玉米粉和玉米皮的一级反应动力学模型,通过比较得出玉米粉的稳定性比玉米皮的稳定性高。
The thermogravimetric differential thermal analysis instrument of SHMASZU DTG-60 was studied of the thermal stability of corn in the static air. The activation energy of decomposition reaction of corn cob powder and corn skin was calculated by using the Coats-Redfern integral method according to the thermal analysis of the experimental data ,the first order reaction kinetics model of corn powder and corn skin was obtained. The results showed that the stability of corn powder was higher than the corn skin.
出处
《食品研究与开发》
CAS
北大核心
2016年第11期24-26,共3页
Food Research and Development
基金
四川省教育厅科研项目(13ZB0172
13ZB0298)
作者简介
严云（1980-），女（汉），讲师，硕士，主要从事环境化学方面的研究。
