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المؤلفKhan, Moonis Ali
المؤلفHameed, Bassim H.
المؤلفSiddiqui, Masoom Raza
المؤلفAlothman, Zeid A.
المؤلفAlsohaimi, Ibrahim H.
تاريخ الإتاحة2022-03-23T06:05:24Z
تاريخ النشر2022
اسم المنشورPolymers
المصدرScopus
المعرّفhttp://dx.doi.org/10.3390/polym14040821
معرّف المصادر الموحدhttp://hdl.handle.net/10576/28502
الملخصThis 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
راعي المشروعFunding: This research was funded by National Plan for Science, Technology and Innovation (MAAR-IFAH), King Abdulaziz City for Science and Technology, Kingdom of Saudi Arabia, Award Number 14-ENV665-02.
اللغةen
الناشرMDPI
الموضوعChar
Food waste
Hydrothermal carbonization
Microwave pyrolysis
Pyrolysis
العنوانComparative Investigation of the Physicochemical Properties of Chars Produced by Hydrothermal Carbonization, Pyrolysis, and Microwave-Induced Pyrolysis of Food Waste
النوعArticle
رقم العدد4
رقم المجلد14
dc.accessType Open Access


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