Abstract Self-heating/spontaneous combustion of almond shells in a laboratory oven with control of temperature and weight variation was studied. Two processes were considered: water vapor sorption and chemical oxidation. Different runs were made to analyze the vapor sorption at different oven temperatures, measuring weight gain due to sorption and the variation in internal temperature. With respect to oxidation kinetics, three studies were carried out: the rate of weight variation with temperature, the variation of temperature in a runaway test carried out with a spherical sample wrapped in perforated aluminum foil, and a series of runs to analyze temperatures within spherical samples. A simulation program was developed for the analysis of the sorption run and the kinetic run. In addition, the simulation program was used for the expected runaway condition for a 3–4 m diameter body, discussing the influence of the presence of water vapor.

中文翻译：

---

杏仁壳自燃自热分析

摘要 研究了在实验室烘箱中控制温度和重量变化的杏仁壳自热/自燃。考虑了两个过程：水蒸气吸附和化学氧化。进行了不同的运行以分析不同烘箱温度下的蒸汽吸附，测量由于吸附和内部温度变化引起的重量增加。关于氧化动力学，进行了三项研究：重量随温度变化的速率，用包裹在穿孔铝箔中的球形样品进行的失控测试中的温度变化，以及一系列分析球形内温度的运行样品。开发了用于分析吸附运行和动力学运行的模拟程序。此外，