In-depth experimental study of pyrolysis characteristics of raw and cooking treated shrimp shell samples

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Zhang P., Hu H., Tang H., Yang Y., Liu H., Lu Q., Li X., Worasuwannarak N., Yao H.

ผู้เผยแพร่: Elsevier

ปีที่เผยแพร่ (ค.ศ.): 2019

วารสาร: Renewable Energy (0960-1481)

Volume number: 139

หน้าแรก: 730

หน้าสุดท้าย: 738

จำนวนหน้า: 9

นอก: 0960-1481

eISSN: 1879-0682

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85062702322&doi=10.1016%2fj.renene.2019.02.119&partnerID=40&md5=01139c3d0ebca705f722e0b02ff52753

ภาษา: English-Great Britain (EN-GB)

ดูในเว็บของวิทยาศาสตร์ | ดูบนเว็บไซต์ของสำนักพิมพ์ | บทความในเว็บของวิทยาศาสตร์

บทคัดย่อ

Shrimp shells discharged in large quantities causes serious environmental pollution. Pyrolysis is a promising method to achieve the resource utilization of discarded shrimp shells as renewable energy. However, the distribution and the characteristics of pyrolysis products are strongly determined by the volatile-char interactions. On the other hand, cooking treatment changes the properties of shrimp shells, making the pyrolysis process more complicated. The focus of this study is to explore the pyrolysis mechanism of both raw and cooked shrimp shells by observing the interactions among volatiles as well as the reactions between volatiles and char. The results showed that char accounted for 60–70 wt% in the pyrolysis products, tar occupied about 20 wt%, and the rest was gases. In the volatile-char interactions, H radicals combined with the special sites to promote the volatilization of the N-containing components and aromatic compounds. Interestingly, a large amount of carbon was stabilized in CaCO3, which was tightly doped with organic carbon in char. Meanwhile, the secondary reactions among volatiles caused the cyclization and dehydrogenation of the N-containing compounds. After cooking treatment, the partial structures of organics became more easily cracked, and more H radicals went deep into the carbon matrix to generate more volatiles. © 2019 Elsevier Ltd

คำสำคัญ

Cooking treatment, Secondary reactions, Shrimp shells