Gasification and Properties of Chars Derived Food Waste by Pyrolytic and Hydrothermal Carbonizations

10th International Conference on Combustion, Incineration/Pyrolysis, Emission and Climate Change

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

学科分类：环境科学（综合）

来源: IOP

【 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.