Abstract
The advanced isoconversional and nonlinear model-fitting methods were used to calculate the activation energies of the thermal process of polysaccharide iron complex (PIC). The results of TG/TDG indicate that the processing temperature of the food should not exceed 223 °C when PIC is used as a food additive. The calculated results indicated the decomposition process involved two stages. The region I in stage II is a kinetically complex process, while stage I and region II of stage II are all single-step processes. The most probable mechanisms for stage I and region II of stage II are chemical reaction and contracting sphere. Meanwhile, the most probable mechanism functions for region I of stage II were determined by using nonlinear model-fitting method. The results of nonlinear model-fitting method showed the most probable mechanism of the parallel reactions for region I of stage II were nucleation and branching nuclei.
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