روزنامه با شماره پیاپی سال 2003

11

171

181

Thermogravimetry was used in the study of the kinetics of dehydration of MnSO4·5H2O, CuSO4·5H2O and 3CdSO4·8H2O under static air atmosphere. The values of the kinetic and thermodynamic parameters for each stage of thermal dehydration were calculated from α(T) data by using the integral method, applying the Coats–Redfern approximation. The best model for all stages of dehydration is random nucleation model F1. The dependencies of enthalpy on entropy of activated complexes for different kinetic models were described. The linear relation was calculated between the Gibbs energy of activated complexes and the maximum dehydration rate temperature for analysed dehydration processes.

Food Microbiology

2003

Food Microbiology