Thermogravimetric Analysis (TGA)

Prime, R. Bruce; Bair, H. E.; Vyazovkin, Sergey; Gallagher, P. K.; Riga, Alan T.

doi:10.1002/9780470423837.ch3

Cited by 111 publications

(77 citation statements)

References 56 publications

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“…If any of these assumptions does not hold, the prediction would be in error. Figure 2.19 demonstrates a considerable deviation of the ASTM prediction from the experimental data on the thermal degradation of poly(ethylene 2,6-naphthalate) (PEN), the process that demonstrates a significant variation of E α with α [78]. More examples of similar problems with the ASTM predictions are found elsewhere [73,79].…”

Section: Model Based Versus Model Freementioning

confidence: 80%

Isoconversional Methodology

Vyazovkin

2015

Isoconversional Kinetics of Thermally Stimulated Processes

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Section: Model Based Versus Model Freementioning

confidence: 80%

Isoconversional Methodology

Vyazovkin

2015

Isoconversional Kinetics of Thermally Stimulated Processes

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“…Sometimes, further manipulation or deconvolution of overlapping peaks is needed in some complexity process 19.DTG is useful for starch degradation analysis, for instance, to distinguish overlapping mass loss events, to identify shapes and maxima of mass loss processes, and to help identify minor mass loss steps 20. Furthermore, dynamic TG 7, 19, 21, 22 has frequently been used to study the thermal degradation kinetics of polysaccharides because it gives reliable information on the activation energy, the exponential factor and the overall reaction order.…”

Section: Techniques Used For Studying Thermal Decomposition Of Starchmentioning

confidence: 99%

Thermal degradation and stability of starch under different processing conditions

Liu¹,

Wang²,

et al. 2012

Starch Stärke

269

145

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The objectives of this paper are to review the thermal degradation and stability of starch and starch‐based materials, including both fundamental sciences such as detecting techniques, the effect of amylose/amylopectin content in starches and starches modifications, as well as the effect of different processing environments, such as an open or sealed system, and shearless or shear stress conditions. The decomposition temperature of starches was increased with increasing amylopectin content in an open system. In the open system, the initial water content did not affect the decomposition temperature because all water had evaporated from samples prior to reaching the decomposition temperature. Two decomposition temperatures were observed in the sealed system: the first at lower temperature represents long chain scission; and the second at higher temperature involves decomposition of glucose ring. In the sealed system, the first degradation was increased with increasing amylopectin content. There is no observable difference of the second degradation for the samples containing different amylose/amylopectin ratios. The higher the moisture content is, the lower the second decomposition temperature is detected in the sealed system. Significant shear degradation was observed in amylopectin component of starch, while high amylose starch proved less sensitive to shear stress. The achievements in this area have increased the knowledge of polymer science, in particular to understand the degradation of natural polymers.

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“…For example, the initial stages of thermo-oxidative degradation may be accompanied by a mass gain due to some accumulation of the oxidation products. This typically occurs when thermo-oxidative degradation is studied at very slow heating rates and can be avoided by ramping temperature at a faster rate [72]. Another problem is securing the saturation of the polymer sample with oxygen, which is not difficult to accomplish by using very thin polymer samples of low mass under large excess of oxygen [73].…”

Section: Isoconversional Treatmentmentioning

confidence: 99%