4.7 Article

Conversion of tomato-peel waste into solid fuel by hydrothermal carbonization: Influence of the processing variables

期刊

WASTE MANAGEMENT
卷 47, 期 -, 页码 122-132

出版社

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.wasman.2015.04.016

关键词

Hydrothermal carbonization; Tomato waste; Surface response methods

资金

  1. Supporting action plans for Groups registered in the Catalogue of Research Groups of Government of Extremadura [GR10159]
  2. Ministerio de Economia y Competitividad from Spain [CTM2014-55998-R]

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In this work, the influence of the variables temperature, residence time, and biomass/water ratio on the hydrothermal carbonization (HTC) of tomato peel was investigated. The implementation of a Design of Experiments - Response Surface Methodology approach allowed to identify the importance of each variable, as well as their interactions, in both the reactivity (solid yield) and energy densification (increase in higher heating value). The HTC residence time and specially temperature had a major effect on the process, increasing the solid yield and promoting energy densification. Ratio had a minor effect although under certain temperature and time conditions, it was a decisive parameter. Solid yields in the range 27.6% and 87.7% with corresponding high heating values 23.6-34.6 MJ kg(-1) were obtained. From the statistical processing of the experimental data obtained pseudo-second order models were developed. It was proven that these approaches envisaged the hydrochar final characteristics successfully. From the elemental analysis and the FTIR spectra, it was possible to investigate the HTC pathway, which was defined as a combination of several processes; considering dehydration and decarboxylation reactions and especially lignin depolimerization reactions, which lead to the formation of monomeric radicals. Moreover, the surface morphology of selected hydrochars by Scanning Electron Microscopy (SEM) showed the original structure scaffold, with minor changes between hydrochars prepared under different conditions.(c) 2015 Elsevier Ltd. All rights reserved.

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