Assessment of the thermal hazards and oxidization mechanism of coloured corn starch dust by TG–FTIR

doi:10.1016/j.jlp.2020.104380

CORC > 兰州理工大学 > 兰州理工大学 > 石油化工学院

	Assessment of the thermal hazards and oxidization mechanism of coloured corn starch dust by TG–FTIR
	Liang, Rui; Liang, Qiuyue; Li, Zhenbao; Zhou, Qingyun; Li, Lei; Sun, Wenqian
刊名	Journal of Loss Prevention in the Process Industries
	2021-03-01
卷号	69
关键词	Accidents Activation energy Dust Fourier transform infrared spectroscopy Losses Oxidation Thermogravimetric analysis Apparent activation energy Characteristic temperature Microscopic characterization Oxidation characteristics Oxidization mechanism Positive correlations Preexponential factor Thermogravimetric curve
ISSN号	09504230
DOI	10.1016/j.jlp.2020.104380
英文摘要	Starch is widely used in industrial production and in every life, and an increasing number of accidents of starch dust burning and explosions are occurring and have caused serious casualties and economic losses. Previous studies on the oxidative properties and microscopic characterization of coloured corn starch dust have been less systematic than the present study. To prevent coloured corn starch dust explosion accidents more effectively, thermogravimetry and Fourier transform infrared spectroscopy were applied to study the oxidation characteristics of coloured corn starch dust. Seven characteristic temperatures were determined from the thermogravimetric curves and derivative thermogravimetric curves of coloured corn starch dust. The entire oxidation process of coloured corn starch dust was divided into five stages, and a 60% mass loss occurred in the rapid oxidation stage. Three iso-conversion methods were used to calculate the apparent activation energy (Ea) and pre-exponential factor (A) at different oxidation stages. The value of Ea was found to be related to the difficulty of the reaction, and it had a positive correlation with lnA. Six kinds of gases were detected during the oxidation process. The oxidation mechanism was further analysed by the macro and micro characterization of the oxidation process. The findings provide a theoretical basis for preventing and controlling explosion accidents that involve coloured corn starch dust. © 2020 Elsevier Ltd
语种	英语
出版者	Elsevier Ltd
内容类型	期刊论文
源URL	[http://ir.lut.edu.cn/handle/2XXMBERH/147220]
专题	石油化工学院
作者单位	School of Petrochemical Engineering, Lanzhou University of Technology, Lanzhou; 730050, China
推荐引用方式 GB/T 7714	Liang, Rui,Liang, Qiuyue,Li, Zhenbao,et al. Assessment of the thermal hazards and oxidization mechanism of coloured corn starch dust by TG–FTIR[J]. Journal of Loss Prevention in the Process Industries,2021,69.
APA	Liang, Rui,Liang, Qiuyue,Li, Zhenbao,Zhou, Qingyun,Li, Lei,&Sun, Wenqian.(2021).Assessment of the thermal hazards and oxidization mechanism of coloured corn starch dust by TG–FTIR.Journal of Loss Prevention in the Process Industries,69.
MLA	Liang, Rui,et al."Assessment of the thermal hazards and oxidization mechanism of coloured corn starch dust by TG–FTIR".Journal of Loss Prevention in the Process Industries 69(2021).