| 张艺颗,马增益,严建华.采用热重红外联用技术研究猪肉的热解特征[J].农业环境科学学报,2018,37(9):2052-2060. |
| 采用热重红外联用技术研究猪肉的热解特征 |
| Pyrolysis characteristics of pork by thermogravimetry and fourier-transform infrared spectroscopy |
| 投稿时间：2017-11-25 |
| DOI：10.11654/jaes.2017-1614 |
| 中文关键词: 热解 猪肉 脂肪 蛋白质 热重分析 红外分析 |
| 英文关键词: pyrolysis pork fat protein thermogravimetry analysis fourier-transform infrared spectroscopy analysis |
| 基金项目:中央高校基本科研业务费专项资金（2012FZA4013）；浙江省科技计划项目（2014C33018） |
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| 摘要点击次数: 2007 |
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| 中文摘要: |
| 为了了解病害牲畜在回转窑内的热解失重过程，以猪肉为代表，采用TG-FTIR技术来研究猪肉的热解特性。结果表明，猪肉热解过程中，水分在蒸发的同时伴随有少量的小分子多肽、脂肪酸与酯类的挥发。蛋白质的热解活化能为80.8 kJ·mol-1，其热解过程开始于180℃左右，并主导了热解过程的低温阶段（180~300℃）。而脂肪的热解活化能为206 kJ·mol-1，其热解过程开始于280℃左右，主要处于热解过程的高温阶段（300~500℃）。两者的热解产物存在显著差异，蛋白质主要生成无机气体，包括CO2、NH3和HCN，还会生成一些酰胺、羧酸和芳香烃。而脂肪主要生成有机气体，包括烃类、醛类、脂肪酸和芳香烃。另外，脂肪与蛋白质之间会产生相互反应，生成酰胺类物质，并加速热解进程。通过该研究，能够帮助病害牲畜回转窑热解焚烧炉的设计，并为随后利用该焚烧炉实现病害牲畜尸体的大规模处理提供理论依据。 |
| 英文摘要: |
| In order to understand the pyrolysis of livestock carcass in rotary kiln, pork was selected as a typical carcass and its pyrolysis characteristics were studied by thermogravimetry and fourier-transform infrared spectroscopy. During pyrolysis, the evaporation of water was accompanied by the volatilization of small molecules, such as peptides, fatty acids, and esters. The activation energy of protein was 80.8 kJ·mol-1, and protein began to decompose at around 180℃. Protein decomposition was dominant during the low temperature stage (180~300℃) of pyrolysis. Further, the activation energy of fat was 206 kJ·mol-1, and it began to pyrolyze at 280℃. Fat was pyrolyzed the most during the high temperature stage (300~500℃) of pyrolysis. Significant differences were observed between the pyrolytic products of fat and protein. The main products during the pyrolysis of protein were inorganic gases, including carbon dioxide (CO2), ammonia (NH3) and hydrogen cyanide (HCN); and some organic compounds, such as amides, carboxylic acids, and aromatic hydrocarbons. The pyrolysis of fat produced high amounts of organic compounds, such as hydrocarbons, aldehydes, fatty acids, and aromatics. In addition, the interaction between fat and protein generated high amounts of amides, and it accelerated the pyrolysis process. The results of the present study will help the future designing of rotary kilns, and also provide information on the large-scale pyrolytic disposal of livestock carcass in the rotary kilns. |
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