Kinetics and evolved gas analysis for pyrolysis of food processing wastes using TGA/MS/FT-IR.
The objective of this study was to identify the pyrolysis of different bio-waste produced by food processing industry in a comprehensible manner. For this purpose, pyrolysis behaviors of chestnut shells (CNS), cherry stones (CS) and grape seeds (GS) were investigated by thermogravimetric analysis (TGA) combined with a Fourier-transform infrared (FT-IR) spectrometer and a mass spectrometer (MS). In order to make available theoretical groundwork for biomass pyrolysis, activation energies were calculated with the help of four different model-free kinetic methods. The results are attributed to the complex reaction schemes which imply parallel, competitive and complex reactions during pyrolysis. During pyrolysis, the evolution of volatiles was also characterized by FT-IR and MS. The main evolved gases were determined as H2O, CO2and hydrocarbons such as CH4and temperature dependent profiles of the species were obtained.
Anadolu University, Faculty of Engineering, Department of Chemical Engineering, 26555 Eskişehir, Turkey. Electronic address: gozsin@anadolu.edu.tr.
Gamzenur
G
Özsin
Anadolu University, Faculty of Engineering, Department of Chemical Engineering, 26555 Eskişehir, Turkey. Electronic address: aeputun@anadolu.edu.tr.
Ayşe Eren
AE
Pütün
D005502:Food; D005511:Food Handling; D005740:Gases; D007700:Kinetics; D012037:Refuse Disposal; D017550:Spectroscopy, Fourier Transform Infrared; D013818:Thermogravimetry
D005740:Gases
Evolved gas; Kinetics; Model free; Pyrolysis; TGA/MS/FT-IR