T. Rieckmann et al., Investigation on the thermal stability of hexanitrostilbene by thermal analysis and multivariate regression, CHEM ENG SC, 56(4), 2001, pp. 1327-1335
The thermal decomposition of hexanitrostilbene (HNS), a well-known heal res
istant explosive, has been investigated by simultaneous TGA/DTA and DSC at
heating rates between 0.05 and 40 degreesC/min. Depending on the temperatur
e time history, the reaction takes place either in the solid-phase or in th
e liquid-phase after the melting of the sample. To be able to observe the s
olid-phase reaction, experiments with constant heating rates well below 2.5
degreesC/min have to be performed. Therefore, it is impossible to judge th
e thermal stability of solid I-INS using kinetic models derived from DSC ex
periments at heating rates of 10-20 degreesC/min, as it is the standard pro
cedure. In this work, separate global kinetic models have been developed fo
r the thermal decomposition of high bulk density I-INS in the solid, respec
tively, the liquid-phase by applying the non-linear multivariate regression
technique. The multivariate regression technique is an indispensable metho
d for deriving reliable kinetic models. The solid-phase model consists of t
hree consecutive reaction steps: (1) a three-dimensional phase boundary rea
ction, dominantly a sublimation, (2) an autocatalytic decomposition reactio
n, and (3) a slow reaction of fractal order, supposedly a high-temperature
pyrolysis of primary solid products. The liquid-phase model contains four c
onsecutive reaction steps: (1) a reaction with high activation energy and a
small order, simulating the melting, (2) a reaction with low activation en
ergy and an order smaller one; dominantly an evaporation, (3) an autocataly
lic reaction, which is the same as the second reaction in the solid-phase m
odel, and (4) a slow reaction resembling the third reaction step of the sol
id-phase model. The solid-phase model was used to simulate the stability of
I-INS under isothermal conditions at temperatures below 300 degreesC. (C)
2001 Elsevier Science Ltd. All rights reserved.