In:
Asia-Pacific Journal of Chemical Engineering, Wiley, Vol. 11, No. 5 ( 2016-09), p. 785-794
Abstract:
Six kitchen wastes of raw, acid‐washed, NaCl‐loaded, Na 2 CO 3 ‐loaded, NaB‐loaded, and Na‐exchanged noodles were torrefied at 300 °C. The six torrefied noodle samples were then gasified in air (equivalence ratio = 0.2) at 600, 800, and 1000 °C, respectively. The results suggest sodium could significantly increase the production of CO and H 2 . For Na‐exchanged noodles, the yields of CO and H 2 at 1000 °C were 0.39 and 0.30 Nm 3 /kg, respectively, much higher than that of 0.29 and 0.20 Nm 3 /kg for acid‐washed noodle. Meanwhile, sodium could accelerate the decomposition of liquid, particularly for the polycyclic aromatic hydrocarbons. The catalytic effect of sodium as ion‐exchanged form is stronger than that of sodium in H 2 O‐soluble form. Among the H 2 O‐soluble sodium compounds, Na 2 CO 3 shows the best catalytic effect. When torrefied noodle samples were gasified, the amounts of sodium as CH 3 COONH 4 ‐soluble and H 2 O‐soluble forms were reduced from 48.4% and 18.3% of torrefied noodle sample to 5.1% and 5.9% of gasified noodle sample at 600 °C, indicating that the CH 3 COONH 4 ‐soluble sodium had the higher volatility than H 2 O‐soluble sodium. © 2016 Curtin University of Technology and John Wiley & Sons, Ltd.
Type of Medium:
Online Resource
ISSN:
1932-2135
,
1932-2143
Language:
English
Publisher:
Wiley
Publication Date:
2016
detail.hit.zdb_id:
2276947-X
Permalink