Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
chemical engineering
Pyrolysis of olive residue and sugar cane bagasse: Non-isothermal thermogravimetric kinetic analysis
Bioresource Technology, Volume 102, No. 24, Year 2011
Notification
URL copied to clipboard!
Description
Thermal degradation and kinetics for olive residue and sugar cane bagasse have been evaluated under dynamic conditions in the presence of nitrogen atmosphere, using a non-isothermal thermogravimetric method (TGA). The effect of heating rate was evaluated in the range of 2-50Kmin -1 providing significant parameters for the fingerprinting of the biomass. The DTG plot for the olive residue and sugar cane bagasse clearly shows that the bagasse begins to degrade at 473K and exhibits two major peaks. The initial mass-loss was associated with hemicellulose pyrolysis and responsible for the first peak (538-543K) whereas cellulose pyrolysis was initiated at higher temperatures and responsible for the second peak (600-607K). The two biomass mainly devolatilized around 473-673K, with total volatile yield of about 70-75%. The char in final residue was about 19-26%. Mass loss and mass loss rates were strongly affected by heating rate. It was found that an increase in heating rate resulted in a shift of thermograms to higher temperatures. Ozawa-Flynn-Wall and Vyazovkin methods were applied to determine apparent activation energy to the olive residue and sugar cane bagasse. Two different steps were detected with apparent activation energies in the 10-40% conversion range have a value of 153-162kJmol -1 and 168-180kJmol -1 for the hemicellulose degradation of olive residue and sugar cane bagasse, respectively. In the 50-80% conversion range, this value is 204-215kJmol -1 and 231-240kJmol -1 for the cellulose degradation of olive residue and sugar cane bagasse, respectively. © 2011 Elsevier Ltd.
Authors & Co-Authors
Ounas, Abdelaziz
Morocco, Marakech
Faculté Des Sciences Semlalia
Aboulkas, Adil
Morocco, Marakech
Faculté Des Sciences Semlalia
Morocco, Beni Mellal
Université Sultan Moulay Slimane
El Harfi, Khalifa
Morocco, Marakech
Faculté Des Sciences Semlalia
Morocco, Beni Mellal
Université Sultan Moulay Slimane
Baçaoui, Abdelaziz
Morocco, Marakech
Faculté Des Sciences Semlalia
Yaacoubi, Abdelrani
Morocco, Marakech
Faculté Des Sciences Semlalia
Statistics
Citations: 172
Authors: 5
Affiliations: 2
Identifiers
Doi:
10.1016/j.biortech.2011.09.010
ISSN:
09608524
e-ISSN:
18732976