质量效应及热历史对硝酸铵热分解特性的影响研究

为了研究质量效应对硝酸铵热分解特性的影响，分别采用小质量的差示扫描量热仪、中质量的微热量热仪和大质量的烤燃箱对其热分解特性进行实验研究；采用差示扫描量热仪和微热量热仪进一步研究了热历史对硝酸铵热分解特性的影响。结果表明：质量效应对硝酸铵的热稳定性有显著影响，随着样品质量的增加，样品分解温度（包括初始分解温度和最高分解温度）会逐渐降低，发生燃烧爆炸的危险程度进一步增加；经过热历史的硝酸铵分解温度会逐渐降低，且随着回归温度的增大，分解温度向低温方向的偏移越来越大。这主要是因为在热历史实验过程中，硝酸铵分解产生了一定量的中间产物，这些中间产物将对硝酸铵二次加热过程中的热分解产生催化作用，导致硝酸铵的分解温度降低。在实际工业生产存储过程中，应尽量避免大质量存放硝酸铵且存放场所防止出现热源。

Influences of Mass Effect and Thermal History on Thermal Decomposition of Ammonium Nitrate

The differential scanning calorimetry (DSC), microcalorimeter and cook-off (CO) oven are used to study the influence of mass on the thermal decomposition characteristics of ammonium nitrate (AN), and DSC and microcalorimenter are used to study the effect of thermal history on the thermal decomposition characteristics of AN. The results show that the mass has a significant effect on the thermal stability of AN, and the measured decomposition temperatures of samples, including onset decomposition temperature and peak decomposition temperature, decrease with the increase in their mass sizes. The large mass sample is easy to explode, which ultimately decreases the thermal stability of AN. The decomposition temperatures drifts to low temperature direction greater and greater with the increase in temperature. This is mainly due to the autocatalytic chemical reactions which generate intermediate products during heating. It is necessary to avoid the storage of large mass of AN and keep the heat source off the storage location in the process of industrial production and storage.