Potato Starch Thermooxidation: Selection of the Optimal Calculation Method for Activation Energy Determination

摘要

The kinetics of potato starch thermal degradation was examined within the range of heating rates from 15–55 °C min−1 in air atmosphere. Different methods of kinetic analysis (Coats and Redfern, Horowitz and Metzger, Friedmann, Kissinger, Reich and Levi, and van Krevelen) were used and compared. Activation energies of the thermal degradation process were calculated. Their values decreased with increasing heating rates. The results nearest to the global average value from investigated methods were obtained using the van Krevelen method. This method was proposed as being the optimum method for kinetic analysis.