文献类型：期刊文献

英文题名：Thermal behavior and kinetic decomposition of sweet potato starch by non-isothermal procedures

作者：Liu, Ying Yang, Liutao Zhang, Yingzhe

第一作者：刘莹

通信作者：Yang, LT[1];Yang, LT[2]

机构：[1]Guizhou Inst Technol, Key Lab Light Met Mat Proc Guizhou Prov, Guiyang 550003, Guizhou, Peoples R China;[2]Guizhou Inst Technol, Coll Chem Engn, Guiyang 550003, Guizhou, Peoples R China;[3]Guizhou Inst Technol, Coll Mat & Met Engn, Guiyang 550003, Guizhou, Peoples R China

第一机构：贵州理工学院

通信机构：corresponding author), Guizhou Inst Technol, Key Lab Light Met Mat Proc Guizhou Prov, Guiyang 550003, Guizhou, Peoples R China;corresponding author), Guizhou Inst Technol, Coll Mat & Met Engn, Guiyang 550003, Guizhou, Peoples R China.|贵州理工学院材料与冶金工程学院;贵州理工学院;

年份：2019

卷号：40

期号：4

起止页码：67-82

外文期刊名：ARCHIVES OF THERMODYNAMICS

收录：EI(收录号：20200408065739);Scopus(收录号：2-s2.0-85078563435);WOS:【ESCI(收录号:WOS:000504839600004)】；

基金：This work was financially supported by the project from the Science and Technology Department of Guizhou Province-Guizhou Institute of Technology Joint Fund [(2015)7101 and (2015)7089], Guizhou Institute of Technology (XJGC20140602), Guizhou Province Science and Technology Planning ([2016]1060), Education Department of Guizhou Province (KY[2016]085), and Training Program of Innovation and Enterpreneurship for Undergraduates of Guizhou Province (201414440008).

语种：英文

外文关键词：Starch; Kinetic analysis; Thermal degradation; Activation energy; Mechanism

摘要：In this study, X-ray diffraction, thermogravimetric analysis and differential scanning calorimetry (DSC) method were used to analyze the main characteristics of sweet potato starch, and to analyze the thermal degradation process of sweet potato starch. Specifically, X-ray diffraction to study its structure, thermogravimetric analysis to study the thermal degradation kinetics, and differential scanning calorimetry to study the thermogram of sweet potato starch. The thermal decomposition kinetics of sweet potato starch was examined within different heating rates in nitrogen atmosphere. Different models of kinetic analysis were used to calculate the activation energies using thermogravimetric data of the thermal degradation process. Activation energies obtained from Kissinger, Flynn-Wall-Ozawa, and Satava-Sestak models were 173.85, 174.87 and 174.34 kJ/mol, respectively. The values of activation energy indicated that the thermal degradation of the sweet potato starch was a single reaction mechanism or the combination of multi-reaction mechanisms. The differential scanning calorimetry analysis show that two decomposition stages were presented: the first at a low temperature involves the decomposition of long chain; and the second at a high temperature represents the scission of glucose ring. This information was helpful to design the processing process of many natural polymers. Thermogravimetric Fourier transform-infrared (TG-FTIR) analysis showed that the main pyrolysis products included water, methane, carbon dioxide, ammonia, and others.