Starch is widely used in industrial production and in every life, and an increasing number of accidents of starch dust burning and explosions are occurring and have caused serious casualties and economic losses. Previous studies on the oxidative properties and microscopic characterization of coloured corn starch dust have been less systematic than the present study. To prevent coloured corn starch dust explosion accidents more effectively, thermogravimetry and Fourier transform infrared spectroscopy were applied to study the oxidation characteristics of coloured corn starch dust. Seven characteristic temperatures were determined from the thermogravimetric curves and derivative thermogravimetric curves of coloured corn starch dust. The entire oxidation process of coloured corn starch dust was divided into five stages, and a 60% mass loss occurred in the rapid oxidation stage. Three iso-conversion methods were used to calculate the apparent activation energy (E_a) and pre-exponential factor (A) at different oxidation stages. The value of E_a was found to be related to the difficulty of the reaction, and it had a positive correlation with lnA. Six kinds of gases were detected during the oxidation process. The oxidation mechanism was further analysed by the macro and micro characterization of the oxidation process. The findings provide a theoretical basis for preventing and controlling explosion accidents that involve coloured corn starch dust.

淀粉广泛用于工业生产和每个生活中，并且发生越来越多的淀粉尘燃烧和爆炸事故，并造成严重的人员伤亡和经济损失。先前对有色玉米淀粉粉尘的氧化性能和微观表征的研究比目前的研究缺乏系统性。为了更有效地防止彩色玉米淀粉粉尘爆炸事故，采用热重分析和傅里叶变换红外光谱技术研究了彩色玉米淀粉粉尘的氧化特性。从有色玉米淀粉粉的热重曲线和衍生热重曲线确定了七个特征温度。有色玉米淀粉粉尘的整个氧化过程分为五个阶段，在快速氧化阶段发生了60％的质量损失。三种iso转换方法用于计算表观活化能（E _a）和不同氧化阶段的预指数因子（A）。发现E _a的值与反应的难度有关，并且与ln A呈正相关。在氧化过程中检测到六种气体。通过宏观和微观表征氧化过程进一步分析了氧化机理。这些发现为预防和控制涉及彩色玉米淀粉粉尘的爆炸事故提供了理论基础。