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Thermal behaviour of some industrial and food dyes

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Abstract

Thermal behavior of four food dyes, i.e. tartrazine, crysoine, azorubine and amarant was studied under non-isothermal conditions, in dynamic air atmosphere and at heating rates of 5, 10, 15 and 20°C min–1. The TG data were correlated to the FTIR spectra of each sample, before and after the thermal decomposition. Kinetic study by processing the TG data was performed. The main conclusion of this study is that the non-parametric kinetic method allows a separation of the steps of a complex process and that the values of the activation energy obtained by this method agree satisfactory with that of Flynn–Wall–Ozawa estimation.

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Authors and Affiliations

  1. Research Center for Thermal Analysis in Environmental Problems, West University of Timişoara, Timişoara, Romania, 300115, Str. Pestalozzi No.16

    T. Vlase, Gabriela Vlase, Dorina Modra & N. Doca

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  1. T. Vlase
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  2. Gabriela Vlase
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  3. Dorina Modra
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  4. N. Doca
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Correspondence to T. Vlase.

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Vlase, T., Vlase, G., Modra, D. et al. Thermal behaviour of some industrial and food dyes. J Therm Anal Calorim 88, 389–393 (2007). https://doi.org/10.1007/s10973-006-8013-4

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  • DOI: https://doi.org/10.1007/s10973-006-8013-4

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