Food Science Department, College of Agriculture, Liaocheng University, Liaocheng 252059, China.
Bioresour Technol. 2010 Sep;101(18):7142-7. doi: 10.1016/j.biortech.2010.03.145.
The pyrolytic and kinetic characteristics of two macro-algae (Laminaria japonica and Sargassum pallidum) and sodium alginate were evaluated and compared at heating rates of 10, 30 and 50 degrees C min(-1) under an inert atmosphere after which the kinetic factors were calculated. The results indicated that three stages appeared during pyrolysis, moisture evaporation, primary devolatilization and residual decomposition. Significant differences in the average activation energy, thermal stability, final residuals and reaction rates existed between the samples studied. The primary devolatilization stage of L. japonica and S. pallidum could be described by the Avramic-Erofeev equation (n=3), whereas that of alginate sodium could be described by the Jander equation (n=2). Calculation of the most probable mechanism function of zone capital I, Ukrainian of the two macro-algae indicated that alginate was mainly decomposed during zone capital I, Ukrainian. The average activation energies of L. japonica, S. pallidum and sodium alginate were 207.7, 202.9 and 188.1 kJmol(-1), respectively.
研究了两种大型海藻(裙带菜和马尾藻)和海藻酸钠在惰性气氛下以 10、30 和 50°C min(-1) 的加热速率下的热解和动力学特性,并对动力学因素进行了计算。结果表明,热解过程中出现了三个阶段:水分蒸发、初次挥发和残余分解。研究样品之间的平均活化能、热稳定性、最终残余物和反应速率存在显著差异。L. japonica 和 S. pallidum 的初次挥发阶段可以用 Avramic-Erofeev 方程(n=3)描述,而海藻酸钠可以用 Jander 方程(n=2)描述。计算两种大型海藻的区带 I 最可能机制函数表明,海藻酸盐主要在区带 I 中分解。L. japonica、S. pallidum 和海藻酸钠的平均活化能分别为 207.7、202.9 和 188.1 kJmol(-1)。