10th International Conference on Combustion, Incineration/Pyrolysis, Emission and Climate Change | |
Gasification and Properties of Chars Derived Food Waste by Pyrolytic and Hydrothermal Carbonizations | |
生态环境科学 | |
Theppitak, Sarut^1 ; Xin, Dai^1 ; Hungwe, Douglas^1 ; Yoshikawa, Kunio^1 | |
Department of Transdisciplinary Science and Technology, Kyoto Institute of Technology, Japan^1 | |
关键词: Char gasification; Comparative analysis; Gasification reactivity; High moisture contents; Hydrothermal carbonization; Nitrogen content; Pretreatment methods; Tar concentration; | |
Others : https://iopscience.iop.org/article/10.1088/1755-1315/265/1/012005/pdf DOI : 10.1088/1755-1315/265/1/012005 |
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学科分类:环境科学(综合) | |
来源: IOP | |
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【 摘 要 】
Food waste gasification can be inhibited by high moisture content in food waste. Two common pre-treatments technologies are proposed to treat food waste. The comparative analysis chars derived from different pre- treatments were conducted regarding char properties and gasification reactivity. Cabbage and chicken were pre-treated by two different processes, hydrothermal carbonization at 180-220°C and pyrolytic carbonization at 300-400°C. The result showed that HTC-chars has higher VM but a decrease in O and ash content were seen. The nitrogen content can also be significantly reduced by HTC. However, HTC-chars showed slower char gasification reactivity. To determine the best pre-treatment method for food waste, information from a further study such as the syngas analysis, the tar concentration, and gas emission from gasification should be acquired.
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Gasification and Properties of Chars Derived Food Waste by Pyrolytic and Hydrothermal Carbonizations | 576KB | ![]() |