Thermogravimetric analysis of the rapeseed cake

Esin Çulcuoǧlu, Elif Ünay, Filiz Karaosmanoǧlu*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)


In this paper, thermogravimetric analysis (TGA) was used to determine the thermal behavior of the rapeseed cake. The thermal degradation of the rapeseed cake was studied in an inert (N2) atmosphere from the ambient temperature to a temperature of 650°C at two different heating rates (10-25°C min-1) in order to see the effect of the heating rate on thermal degradation in a nitrogen atmosphere. Active and passive zones were observed on the TGA curves. Approximately the entire thermal degradation occurred in the active zone. By applying thermoanalytical techniques to reaction kinetics, the order of reaction, pre-exponential factor, and activation energy were determined from the thermogravimetric curves.

Original languageEnglish
Pages (from-to)889-895
Number of pages7
JournalEnergy Sources
Issue number10
Publication statusPublished - 2001


  • Activation energy
  • Pre-exponential factor
  • Rapeseed cake
  • Reaction kinetics
  • Thermogravimetric analysis


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