Evolved Gas Analysis by Mass Spectrometry

Abstract

Periodic publications have been published that address advances in evolved gas analysis techniques, because the correct interpretation for the mechanism of a thermally induced reaction, involving the formation of gaseous species, is strongly dependent on the characterization of the evolved products.When the nature of volatile products released by a substance subjected to a controlled-temperature program are online determined, the results allow one to prove a supposed reaction, either under isothermal or under heating conditions.Very recent analytical applications of evolved gas analysis performed by mass spectrometry, selected among those published in 2012 and 2013, are collected in this review

Study of Lactic Acid Thermal Behavior Using Thermoanalytical Techniques

“…Other advantages are speed, reduced sample handling, unique sample, and absence of retention time [21]. Research articles have been published about instrumentation and applications of TG [22][23][24] and TG-MS [21,25,26].…”

Thermal behavior and dehydration kinetic study of SiO2/PEG hybrid gel glasses

“…In the present study, we extended the thermal behavior investigation of this class of materials, studied previously only for hybrid containing 60 and 70 wt.% of PEG , on a wider range of composition, containing lower percentages of PEG 400: 6, 12, 24, and 50 wt.%. Furthermore, in order to have a close insight on the actual pathway (mechanism) undergoing all the investigated materials during thermal analysis experiments, the so‐called evolution gas analysis (EGA) is carried out by coupling a TG instrument to FTIR or mass spectrometry (MS) apparatuses . To this end, supplementary measurements were performed using a TG/FTIR device, and analysing at several temperatures the gaseous mixture evolved from the samples during the occurrence of the TG experiments.…”

Thermogravimetric characterization of dark and milk chocolates at different processing stages

“…Thermal analysis is recognized as instrumental method of food analysis able to give unique information regarding the nature of the sample or the modifications induced by industrial processing. Books and reviews report the applications of thermoanalytical techniques to the food science [22][23][24][25][26][27][28]. Thermal analysis has been extensively applied to characterize the thermal, structural, and rheological properties of the chocolates [3,[8][9][10].…”