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Gasification of torrefied kitchen waste: release of sodium and its influence on the formation of gasification products
Author(s) -
Chen Zhenguo,
Liu Shuai,
Qiao Yu,
Wang Wenxia,
Sun Qiqi,
Zhang Ke,
Zhou Junbo,
Yu Jie,
Xu Minghou
Publication year - 2016
Publication title -
asia‐pacific journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.348
H-Index - 35
eISSN - 1932-2143
pISSN - 1932-2135
DOI - 10.1002/apj.2011
Subject(s) - chemistry , sodium , catalysis , decomposition , nuclear chemistry , torrefaction , raw material , organic chemistry , pyrolysis
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.