Issue Information :
روزنامه با شماره پیاپی سال 2001
Pages :
6
From page :
23
To page :
28
Abstract :
The evaporation of methyl salicylate is studied using a simultaneous TG–DTA unit. The data are shown to be a zero order rate process. The activation energy calculated from the Kissinger and Ozawa methods as well as from the Arrhenius equations are shown to approximate the latent heat of vaporization calculated from the Clausius–Clapeyron equation. The activation energy values range from 52.5 to 60.4 kJ mol−1 for the Kissinger method, 52.2–63.6 kJ mol−1 for the Ozawa method and 47.2–50.3 kJ mol−1 for the Arrhenius equation.
Journal title :
Food Microbiology
Serial Year :
2001
Journal title :
Food Microbiology
Record number :
1190512
Link To Document :
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