Table 3 Kinetic parameters for the thermal degradation of PSPAs with sugars at pH 4
Sugar addition | Concentration (g L−1) | k × 10−3 (h−1) | t 1/2 (h) | E a (kJ mol−1) | ||||
|---|---|---|---|---|---|---|---|---|
80 °C | 90 °C | 100 °C | 80 °C | 90 °C | 100 °C | |||
Control | 25.3 (0.9960)a | 45.4 (0.9938) | 82.5 (0.9944) | 27.4 | 15.3 | 8.4 | 64.73 | |
Glucose | 50 | 25.5 (0.9891) | 45.6 (0.9928) | 82.7 (0.9929) | 27.3 | 15.2 | 8.2 | 64.38 |
200 | 37.0 (0.9941) | 67.8 (0.9925) | 83.9 (0.9876) | 18.7 | 10.2 | 8.3 | 45.03 | |
Sucrose | 50 | 42.5 (0.9791) | 61.1 (0.9928) | 118.4 (0.9929) | 16.3 | 11.3 | 5.9 | 55.96 |
200 | 68.1 (0.9936) | 105.7 (0.9946) | 140.3 (0.9976) | 10.2 | 6.6 | 4.9 | 39.66 | |
Fructose | 50 | 94.3 (0.9791) | 121.0 (0.9928) | 131.5 (0.9929) | 7.4 | 5.7 | 5.3 | 18.29 |
200 | 97.5 (0.9965) | 111.1 (0.9970) | 128.4 (0.9833) | 7.1 | 6.2 | 5.4 | 15.07 | |
Maltodextrin | 8 | 21.0 (0.9903) | 40.1 (0.9948) | 69.5 (0.9976) | 33.0 | 17.3 | 10.0 | 65.59 |
Konjac glucomannan | 1.6 | 28.8 (0.9951) | 44.1 (0.9954) | 76.0 (0.9944) | 24.1 | 15.7 | 9.1 | 53.08 |
Sodium carboxymethyl cellulose | 4 | 26.6 (0.9905) | 43.9 (0.9952) | 71.5 (0.9959) | 26.1 | 15.7 | 9.7 | 54.16 |