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Comparative Investigation of the Physicochemical Properties of Chars Produced by Hydrothermal Carbonization, Pyrolysis, and Microwave-Induced Pyrolysis of Food Waste.
Khan, Moonis Ali; Hameed, Bassim H; Siddiqui, Masoom Raza; Alothman, Zeid A; Alsohaimi, Ibrahim H.
Afiliação
  • Khan MA; Chemistry Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
  • Hameed BH; Department of Chemical Engineering, College of Engineering, Qatar University, Doha P.O. Box 2713, Qatar.
  • Siddiqui MR; Chemistry Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
  • Alothman ZA; Chemistry Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
  • Alsohaimi IH; Chemistry Department, College of Science, Jouf University, Sakaka 72388, Saudi Arabia.
Polymers (Basel) ; 14(4)2022 Feb 20.
Article em En | MEDLINE | ID: mdl-35215734
ABSTRACT
This work presents a comparative study of the physicochemical properties of chars derived by three thermochemical pathways, namely hydrothermal carbonization, HTC (at 180, 200 and 220 °C), pyrolysis, PY, (at 500, 600 and 700 °C) and microwave assisted pyrolysis, MW (at 300, 450 and 600 W). The mass yield of HTC samples showed a decrease (78.7 to 26.7%) as the HTC temperature increased from 180 to 220 °C. A similar decreasing trend in the mass yield was also observed after PY (28.45 to 26.67%) and MW (56.45 to 22.44%) of the food waste mixture from 500 to 700 °C and 300 to 600 W, respectively. The calorific value analysis shows that the best among the chars prepared by three different heating methods may be ranked according to the decreasing value of the heating value as PY500, MW300, and HTC180. Similarly, a decreasing trend in H/C values was observed as PY500 (0.887), MW300 (0.306), and HTC180 (0.013). The scanning electron microscope (SEM) analyses revealed that the structure of the three chars was distinct due to the different temperature gradients provided by the thermochemical processes. The results clearly show that the suitable temperature for the HTC and PY of food waste was 180 °C and 500 °C, respectively, while the suitable power for the MW of food waste was 300 W.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article