Effects of dry and wet torrefaction pretreatment on microalgae pyrolysis analyzed by TG-FTIR and double-shot Py-GC/MS
TG-FTIR and double-shot Py-GC/MS were executed to investigate the effects of torrefaction pretreatment on microalga (Chlorella vulgaris ESP-31) pyrolysis. TG-FTIR was performed to analyze the pyrolysis and combustion gas of raw and wet torrefied microalgae, whereas double-shot Py-GC/MS was applied t...
محفوظ في:
المؤلفون الرئيسيون: | , , , , , , |
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التنسيق: | مقال |
منشور في: |
PERGAMON-ELSEVIER SCIENCE LTD
2020
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الموضوعات: | |
الوصول للمادة أونلاين: | http://eprints.um.edu.my/36284/ |
الوسوم: |
إضافة وسم
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المؤسسة: | Universiti Malaya |
الملخص: | TG-FTIR and double-shot Py-GC/MS were executed to investigate the effects of torrefaction pretreatment on microalga (Chlorella vulgaris ESP-31) pyrolysis. TG-FTIR was performed to analyze the pyrolysis and combustion gas of raw and wet torrefied microalgae, whereas double-shot Py-GC/MS was applied to investigate the product distributions of single and two-stage thermal degradation of the microalgae. From the result, wet torrefaction successfully eliminated the release of CO in the pyrolysis gas. The highest generation of C-H during pyrolysis was achieved by the microalgae pretreated with dilute sulfuric acid. In the combustion gas, the intensity of O-H absorption band was removed in the first stage after wet torrefaction. The Py-GC/MS analysis revealed that the fatty acids (48.22%) were the dominant component in the bio-oil derived from the microalgae pretreated by the dilute sulfuric acid in wet torrefaction. Meanwhile, the productivity of carbohydrate-derived products (anhydrous sugars) decreased from 18.58 to 0.39% in the pyrolytic bio-oil after the wet torrefaction pretreatment. In contrast, carbohydrate- and lipid-derived products were decreased in the bio-oil after the dry torrefaction pretreatment. Similarly, microwave-assisted wet torrefaction in sulfuric acid is an effective pretreatment technique to produce high-quality pyrolytic bio-oil for biofuel production. (C) 2020 Elsevier Ltd. All rights reserved. |
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