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Comparative Investigation of the Physicochemical Properties of Chars Produced by Hydrothermal Carbonization, Pyrolysis, and Microwave-Induced Pyrolysis of Food Waste
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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8878147/ https://www.ncbi.nlm.nih.gov/pubmed/35215734 http://dx.doi.org/10.3390/polym14040821 |
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author | Khan, Moonis Ali Hameed, Bassim H. Siddiqui, Masoom Raza Alothman, Zeid A. Alsohaimi, Ibrahim H. |
author_facet | Khan, Moonis Ali Hameed, Bassim H. Siddiqui, Masoom Raza Alothman, Zeid A. Alsohaimi, Ibrahim H. |
author_sort | Khan, Moonis Ali |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8878147 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88781472022-02-26 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. Polymers (Basel) Article 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. MDPI 2022-02-20 /pmc/articles/PMC8878147/ /pubmed/35215734 http://dx.doi.org/10.3390/polym14040821 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Khan, Moonis Ali Hameed, Bassim H. Siddiqui, Masoom Raza Alothman, Zeid A. Alsohaimi, Ibrahim H. Comparative Investigation of the Physicochemical Properties of Chars Produced by Hydrothermal Carbonization, Pyrolysis, and Microwave-Induced Pyrolysis of Food Waste |
title | Comparative Investigation of the Physicochemical Properties of Chars Produced by Hydrothermal Carbonization, Pyrolysis, and Microwave-Induced Pyrolysis of Food Waste |
title_full | Comparative Investigation of the Physicochemical Properties of Chars Produced by Hydrothermal Carbonization, Pyrolysis, and Microwave-Induced Pyrolysis of Food Waste |
title_fullStr | Comparative Investigation of the Physicochemical Properties of Chars Produced by Hydrothermal Carbonization, Pyrolysis, and Microwave-Induced Pyrolysis of Food Waste |
title_full_unstemmed | Comparative Investigation of the Physicochemical Properties of Chars Produced by Hydrothermal Carbonization, Pyrolysis, and Microwave-Induced Pyrolysis of Food Waste |
title_short | Comparative Investigation of the Physicochemical Properties of Chars Produced by Hydrothermal Carbonization, Pyrolysis, and Microwave-Induced Pyrolysis of Food Waste |
title_sort | comparative investigation of the physicochemical properties of chars produced by hydrothermal carbonization, pyrolysis, and microwave-induced pyrolysis of food waste |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8878147/ https://www.ncbi.nlm.nih.gov/pubmed/35215734 http://dx.doi.org/10.3390/polym14040821 |
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