摘要
针对衡阳"11.3"特大火灾事故中典型干杂食品类可燃物进行了不同气氛下热重分析.研究了含水率对热解的影响,分析了空气和氮气气氛下不同的热解过程,并计算了主要步骤的动力学参数.结果表明,干杂食品类可燃物的含水率是分析其热解失重特性的重要因素.木耳在空气条件下的热解特性跟其他典型火灾可燃物生物质热失重特性类似,表现为两步反应机理;八角的热解失重特性则相对复杂,表现出三步热解过程.活化能的计算结果显示木耳、八角与常见生物质可燃物一样,具有类似的热解燃烧性能.这些干杂类可燃物的潜在火灾危险性值得人们关注.
A thermogravimetric analysis agaric and aniseed, the typical combustible material which caught fire in Hengyang Merchant＇s building, is made under different atmospheres. The effect of moisture content on thermal degradation is analyzed. Thermal degradation process is investigated under the atmospheres of air and nitrogen, respectively, and thermal kinetics parameters are calculated. Moisture content in dried food is shown to play an important role in thermal degradation. Agaric shows the same characteristics of thermal degradation as other biomass combustible materials in air, with two-stepmechanism. The thermal degradation of aniseed is more complicated, with three-step-mechanism. The calculated results of activation energy indicates that agaric and aniseed have similar potential of thermal degradation and combustion as other biomass materials do, whose underlying fire risk should not be neglected.
出处
《燃烧科学与技术》
EI
CAS
CSCD
北大核心
2009年第4期309-315,共7页
Journal of Combustion Science and Technology
关键词
干杂类
热重分析
热解动力学
含水率
活化能
dried food
thermogravimetric analysis
thermal degradation kinetics
moisture content
activation energy
