Issue Information :
روزنامه با شماره پیاپی سال 2002
Pages :
6
From page :
289
To page :
294
Abstract :
Hexahydrophtalic anhydride is studied by means of a simultaneous thermal analyzer (STA) over a temperature range of 20–400 °C, at the heating rates of 5, 10, 20, and 40 °C/min. All the experiments have been conducted under argon gas environment and then repeated with dried air as the purge gas. All samples show the melting transition followed by the vaporization indicated by the weight loss. The activation energy calculated from the weight loss data has been compared with the enthalpy of vaporization. Although a zero order transition fits well with a reaction order model, the kinetics of vaporization does not follow this model.
Journal title :
Food Microbiology
Serial Year :
2002
Journal title :
Food Microbiology
Record number :
1191091
Link To Document :
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