Thermal Degradation Rate and Kinetic Modeling of CO2-Loaded Amine Solvent Blends of 2-Amino-2-methyl-1-propanol and 1-Amino-2-propanol

2019 ◽  
Vol 59 (2) ◽  
pp. 685-692
Author(s):  
Naser S. Matin ◽  
Jesse Thompson ◽  
Keemia Abad ◽  
Saloni Bhatnagar ◽  
Kunlei Liu
Keyword(s):  
Thermal Degradation ◽  
Kinetic Modeling ◽  
Degradation Rate ◽  
Solvent Blends

Phosphorous antioxidants against polypropylene thermal degradation during rotational molding-kinetic modeling

2014 ◽  
Vol 132 (3) ◽  
pp. n/a-n/a ◽  
Author(s):  
Salah Sarrabi ◽  
Marie-France Lacrampe ◽  
Patricia Krawczak
Keyword(s):  
Thermal Degradation ◽  
Kinetic Modeling ◽  
Rotational Molding

scholarly journals Journal of Food Quality Thermal Degradation of Plum Anthocyanins: Comparison of Kinetics from Simple to Natural Systems

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Mihaela Turturică ◽  
Nicoleta Stănciuc ◽  
Claudia Mureșan ◽  
Gabriela Râpeanu ◽  
Constantin Croitoru
Keyword(s):  
Antioxidant Activity ◽  
Citric Acid ◽  
Thermal Degradation ◽  
Fluorescence Spectra ◽  
Degradation Rate ◽  
Natural Systems ◽  
Degradation Rate Constant ◽  
Higher Temperature ◽  
Lower Temperature ◽  
The Stability

The stability of anthocyanin was assessed over a temperature range of 50–120°C in different simulated plum juices in order to compare the thermal behavior in the presence of certain compounds. The results were correlated with the antioxidant activity and intrinsic fluorescence spectra. The results suggested significant changes, especially at higher temperature; hence, increase in the fluorescence intensity and some bathochromic and hypsochromic shifts were observed. Anthocyanins in natural matrices presented the highest rate for degradation, followed by the anthocyanins in juices with sugars. Values of the activation energies were 42.40 ± 6.87 kJ/mol for the degradation in water, 40.70 ± 4.25 kJ/mol for the juices with citric acid, 23.03 ± 3.53 kJ/mol for the juices containing sugars, 35.99 ± 3.60 kJ/mol for simulated juices with mixture, and 14.19 ± 2.39 kJ/mol for natural juices. A protective effect of sugars was evidenced, whereas in natural matrices, the degradation rate constant showed lower temperature dependence.

Kinetic modeling of polyethylene and polypropylene thermal degradation

1997 ◽  
Vol 40-41 ◽  
pp. 305-319 ◽  
Author(s):  
E. Ranzi ◽  
M. Dente ◽  
T. Faravelli ◽  
G. Bozzano ◽  
S. Fabini ◽  
...  
Keyword(s):  
Thermal Degradation ◽  
Kinetic Modeling

scholarly journals Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

2018 ◽  
Vol 13 (2) ◽  
pp. 365 ◽  
Author(s):  
Uma Fadzilia Arifin ◽  
Mohamad Djaeni
Keyword(s):  
Thermal Degradation ◽  
Degradation Rate ◽  
Degradation Kinetics ◽  
Bioactive Compound ◽  
Chili Pepper ◽  
Thermal Degradation Kinetics ◽  
Drying Process ◽  
Local Farmer ◽  
Layer Chromatography ◽  
Kinetics Of

Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 oC for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brine-calcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time. Copyright © 2018 BCREC Group. All rights reservedReceived: 26th October 2017; Revised: 14th February 2018; Accepted: 18th February 2018; Available online: 11st June 2018; Published regularly: 1st August 2018How to Cite: Arifin, U.F., Djaeni, M. (2018). Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying. Bulletin of Chemical Reaction Engineering & Catalysis, 13 (2): 365-372 (doi:10.9767/bcrec.13.2.1660.365-372) 

Study on Thermal Degradation and Kinetic of Microencapsulated Red Phosphorus (MRP)/High Density Polyethylene (HDPE) Composite

2020 ◽  
Vol 842 ◽  
pp. 98-104
Author(s):  
Jia Li ◽  
Hui Wang ◽  
Zhong Han Li ◽  
Ting Ting Zhao ◽  
Tian Tian Wang ◽  
...  
Keyword(s):  
Activation Energy ◽  
Thermal Stability ◽  
Thermal Degradation ◽  
High Density Polyethylene ◽  
Degradation Rate ◽  
Degradation Mechanism ◽  
High Density ◽  
Red Phosphorus ◽  
Heating Rates ◽  
Ikp Method

Thermal degradation of the composite constituted by high density polyethylene (HDPE) and microencapsulated red phosphorus (MRP) were studied using thermogravimetric (TG) data obtained at different heating rates. The kinetic models and parameters of the thermal degradation of MRP/HDPE composite were evaluated by FWO, KAS and IKP method. It indicates that the activation energy E of 4 % MRP/HDPE composite is higher than HDPE for three methods. MRP could improve the thermal stability and slow down the thermal degradation of HDPE. With adding MRP, the degradation mechanism of HDPE is changed and the degradation rate decreases.

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