酥油等温燃烧化学动力学研究

Chemical Kinetic Study of Ghee Isothermal Combustion

使用锥形量热仪研究100mm×100 mm×10mm的固体酥油在不同温度下的燃烧反应,采用化学动力学法拟合了酥油燃烧过程中质量损失率与时间的单方程模型．结果显示,在酥油燃烧过程中,质量损失速率受产物的解吸附和扩散过程控制．酥油在947-1 165 K燃烧时,合适的反应动力学方程为a1/2=Ae-E、RTt,其中指前因子A等于0．021 3 s-1,平均表观活化能E为17．69 kJ／mol,A和E与温度的变化基本无关,计算结果与实验数据吻合较好．

The burning behavior of 100 mm ×000 mm×10 mm solid ghee at different temperature was studied with a cone calorimeter. The single equation model of mass loss rate and time was simulated by using a chemical kinetic method. The results show that in the process of ghee burning, the mass loss rate may be controlled by the desorption and diffusion of products. The fitted results suggest that for ghee burning in the temperature range of 947-1 165 K, the reacting kinetic equation can be described as a^1/2 =Ae^-E/RT, where the pre-exponential factor A and the average activation energy E are about 0. 021 3 s^-1 and 17.69 kJ/mol respectively. The simulation results agree reasonably well with the experimental data.