Nitrocellulose porosity - thermoporometry

Książczak, A.; Radomski, Andrzej; Zielenkiewicz, T.

doi:10.1023/b:jtan.0000005194.70360.c1

Cited by 30 publications

(10 citation statements)

References 12 publications

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“…Peaks such as the minor peak seen here have been observed by using a plethora of different porous materials and confined liquids. [47][48][49][50][51][52][53][54][55][56][57][58][59] The common observation is a minor peak that is assigned to the melting of confined crystals, followed by a major thermal event that is assigned to the melting of bulk crystals. What follows then is an analysis of the assignment of the minor peak to confined water in capillaries of the hydrated gluten network, hence the designation of the minor peak as capillary water, peak cap .…”

Section: Minor Peak Magnificationmentioning

confidence: 99%

Calorimetric and Microstructural Investigation of Frozen Hydrated Gluten

Kontogiorgos

Goff

2006

Food Biophysics

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The thermal and microstructural properties of frozen hydrated gluten were studied by using differential scanning calorimetry (DSC), modulated DSC, and lowtemperature scanning electron microscopy (cryo-SEM). This work was undertaken to investigate the thermal transitions observed in frozen hydrated gluten and relate them to its microstructure. The minor peak that is observed just before the major endotherm (melting of bulk ice) was assigned to the melting of ice that is confined to capillaries formed by gluten. The Defay-Prigogine theory for the depression of melting point of fluids confined in capillaries was put forward in order to explain the calorimetric results. The pore radius size of the capillaries was calculated by using four different empirical models. Kinetic analysis of the growth of the pore radius size revealed that it follows firstorder kinetics. Cryo-SEM observations revealed that gluten forms a continuous homogeneous and not fibrous network. Results of the present investigation showed that is impossible to assign a T g value for hydrated frozen gluten because of the wide temperature range over which the gluten matrix vitrifies, and therefore the construction of state diagrams is not feasible at subzero temperatures for this material. Furthermore, the gluten matrix is deteriorated with two different mechanisms from ice recrystallization, one that results from the growth of ice that is confined in capillaries and the other from the growth of bulk ice.

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Section: Minor Peak Magnificationmentioning

confidence: 99%

Calorimetric and Microstructural Investigation of Frozen Hydrated Gluten

Kontogiorgos

Goff

2006

Food Biophysics

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“…Also, this study an attempt has been made to determine the kinetic parameters of non-isothermal decomposition of the micron and nano-sized nitrocellulose. Until today, various data are presented on the thermal behaviour and kinetics of decomposition of micron-sized nitrocellulose compounds [15][16][17][18][19][20][21][22][23][24]. Makashir et al [16] investigated thermal decomposition of nitrocellulose 12.1% nitrate content with regard to kinetics, mechanism, morphology and the gaseous products thereof, using thermogravimetry (TG), differential thermal analysis (DTA), IR spectroscopy, differential scanning calorimetry (DSC) and hot stage microscopy.…”

Section: Introductionmentioning

confidence: 99%

Effect of particle size on thermal decomposition of nitrocellulose

Sovizi

Hajimirsadeghi

Naderizadeh

2009

Journal of Hazardous Materials

199

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“…Also, this study an attempt has been made to determine kinetic parameters of nonisothermal decomposition of the nitrocellulose. To the best of our knowledge, various data are available on the thermal behaviour and kinetics of decomposition of nitrocellulose compounds [13][14][15][16][17][18][19][20][21]. Also, in the previous study, the decomposition of nitrocellulose was followed by noting the changes in the infrared spectrum of a thin film as a function of time [22].…”

Section: Introductionmentioning

confidence: 99%