FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (9): 82-87.
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WEI Feng, YU Bo, HUO Jun-Sheng
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Abstract: Experimental researches on the process of losing crystal water and thermal decomposition of sodium iron (Ⅲ)ethylenediaminetetraacetate trihydrate(NaFeEDTA•3H2O) have been done by means of TG-DSC thermal graphs. The resultsobtained indicate there were two dehydration stages in 76～185℃ and four decomposition stages over 210℃. And the thermalstability in high temperature had been speculated in this paper with the kinetic parameters of every stage which were obtainedfrom the TG-DSC curves.
Key words: NaFeEDTA•3H2O, kinetic parameters, TG-DSC
WEI Feng, YU Bo, HUO Jun-Sheng. Studies on the Thermal Decomposition of Food Fortifier: sodium iron (Ⅲ) Ethylenediaminetetraacetate Trihydrate[J]. FOOD SCIENCE, 2004, 25(9): 82-87.
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