Authors:
J. Masłowska Technical University of Łódź Institute of General Food Chemistry Łódź Poland Łódź Poland

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M. Więdłocha Technical University of Łódź Institute of General Food Chemistry Łódź Poland Łódź Poland

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Abstract  

Thermal decomposition processes of selected chemicals used as food preservatives such as sodium formate, sodium propionate, sodium nitrates(V and III) and sodium sulphate(IV) were examined by the derivatographic method. Based on the curves obtained, the number of decomposition stages and characteristic temperatures of these compounds have been found. Mass decrements calculated from TG curves ranged from 28.9% for sodium formate to 77.8% for sodium nitrate(V), while sodium sulphate showed a mass increment of 5.6%. Kinetic parameters such as activation energy (Ea ), frequency factor (A ) and reaction order (n ) were calculated from TG, DTG and T curves. Sodium formate shows the highest values of Ea and A which amount to 171.7 kJ mol–1 and 5.8⋅1014 s–1 , respectively, while the lowest ones, Ea =28.2 kJ mol–1 and A =3.65⋅102 s–1 belong to sodium nitrate(V).

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
1
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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