Thermal analysis kinetics of Tartary buckwheat flour

This experiment uses a DTA-TG analyzer to perform thermal analysis on Tartary buckwheat flour under static-air condition. The best experimental conditions for the thermal analysis of Tartary buckwheat flour are: sample mass 3.000g, heating rate 10 degrees C/min. This paper studies the thermostabilization of Tartary buckwheat flour and concludes the four stages of thermal decomposition of Tartary buckwheat flour via extrapolated onset temperature of the thermogravimetric curve, as well as the proper processing temperature for Tartary buckwheat flour should be lower than 266.74 degrees C. By comparing Stava-Sestak method and FWO method, we can get that the apparent activation energy of the thermal decomposition of Tartary buckwheat flour is 235.38 KJ/mol, and the frequency factor is LnA = 44.07. Through comparison between 30 mechanistic function models and kinetic mode function models, it infers the most probable mechanism function for simulating the thermal decomposition of Tartary buckwheat flour. The reaction kinetics model of the decomposition of Tartary buckwheat flour is preliminarily calculated, which has provided a theoretical basis for the temperature control of Tartary buckwheat flour during the processing.