利用TG-FTIR联用分析仪对食用菌生产废弃物的热解特性进行了研究;并采用分布式活化能模型求解了主要热解段的活化能,探讨了活化能随转化率的变化关系;利用FTIR结果分析了食用菌生产废弃物的热反应机理.研究结果表明;食用菌生产废弃物主要分三段热解:第一段热解在23～100℃ ;失重率在12.33％～14.36％左右;主要为C=O键的断裂和CO2的形成,伴随着少量的苯环从长链分子中断裂.第二失重段约在220～390℃,失重率约为45.09％～47.29％;主要为C=O键的断裂和CO2的形成、大量苯环从分子成分的长链脱离,同时伴有O-H键断裂、烷烃类的C-H键和取代苯的C-H键的断裂.第三失重段约在380～800℃之间,这阶段失重率为15.01％～15.34％,主要为C=O键断裂,且强度比第二段有所增加.主要热解段第二段的热解活化能在105～165 kJ变化,呈先递增后减小的变化规律,在转化率0.7处达到最大值.
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