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Potato Starch Thermooxidation: Selection of the Optimal Calculation Method for Activation Energy Determination

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Abstract

The kinetics of potato starch thermal degradation was examined within the range of heating rates from 15–55 °C min−1 in air atmosphere. Different methods of kinetic analysis (Coats and Redfern, Horowitz and Metzger, Friedmann, Kissinger, Reich and Levi, and van Krevelen) were used and compared. Activation energies of the thermal degradation process were calculated. Their values decreased with increasing heating rates. The results nearest to the global average value from investigated methods were obtained using the van Krevelen method. This method was proposed as being the optimum method for kinetic analysis.

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Abbreviations

A :

Pre-exponential factor (min−1)

α :

Degree of conversion or fractional mass loss

β :

Heating rate (K min−1)

E :

Apparent activation energy (kJ mol−1)

k :

Rate constant expressed by the Arrhenius equation

n :

Apparent order of reaction

R :

Gas constant 8.3136 (J mol−1 K−1)

T :

Temperature (K)

TG:

Thermogravimetry

TGA:

Thermogravimetric analysis

t :

time (min)

T s :

Temperature at 1/e = 0.368

Θ :

Difference between T and T s

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Authors and Affiliations

  1. Department of Physical Chemistry of Polymers, Technical University of Lodz, Żeromskiego 116, 90-924, Lodz, Poland

    Dawid Stawski & Roman Jantas

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  1. Dawid Stawski
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  2. Roman Jantas
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Correspondence to Dawid Stawski.

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Stawski, D., Jantas, R. Potato Starch Thermooxidation: Selection of the Optimal Calculation Method for Activation Energy Determination. Potato Res. 52, 355–365 (2009). https://doi.org/10.1007/s11540-009-9139-0

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  • DOI: https://doi.org/10.1007/s11540-009-9139-0

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