Physico-Geometrical Interpretation of the Kinetic Behavior of the Thermal Dehydration of β-Maltose Monohydrate,Industrial & Engineering Chemistry Research

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Physico-Geometrical Interpretation of the Kinetic Behavior of the Thermal Dehydration of β-Maltose Monohydrate
Industrial & Engineering Chemistry Research ( IF 3.8 ) Pub Date : 2020-09-15 , DOI: 10.1021/acs.iecr.0c03881
Takahiro Okazaki ₁ , Nobuyoshi Koga ₁

Affiliation

This study examines the thermal dehydration of β-maltose monohydrate into the anhydride, in which a liquid phase formation during the reaction process has significant influence on the mechanistic and kinetic features of the overall reaction. The thermal dehydration proceeds by a surface reaction and subsequent reaction interface shrinkage model, with the characteristic formation of a glassy product layer. On heating the sample linearly, the glass transition of the surface product layer occurs at approximately 370–380 K, producing a crystalline monohydrate–supercooled liquid anhydride with a core–shell structure. Under the self-generated conditions, the thermal dehydration is controlled by the diffusion of the produced water vapor via the surface liquid layer, which is hindered by the enhanced cohesion of reacting particles. Finally, the reacting particle assemblage forms a dome at approximately 403 K, and the thermal dehydration is impeded by the as-produced thick surface layer.

中文翻译：

β-麦芽糖一水合物热脱水动力学行为的物理几何解释

这项研究研究了β-麦芽糖一水合物热脱水成酸酐的过程，其中反应过程中形成的液相对整个反应的机理和动力学特征有重大影响。通过表面反应和随后的反应界面收缩模型进行热脱水，并形成玻璃状产品层。线性加热样品时，表面产物层的玻璃化转变发生在大约370-380 K，产生具有核-壳结构的结晶一水合物-过冷液态酸酐。在自生条件下，通过产生的水蒸气经由表面液体层的扩散来控制热脱水，这由于反应颗粒的内聚力的增强而受到阻碍。最后，

更新日期：2020-10-07

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