4.7 Article

Study on the Co-gasification Reactivity and Interaction Mechanism of Coal with Different Components of Daily Food Waste

Journal

ENERGY & FUELS
Volume 34, Issue 2, Pages 1728-1736

Publisher

AMER CHEMICAL SOC
DOI: 10.1021/acs.energyfuels.9b01679

Keywords

-

Funding

  1. National Natural Science Foundation of China [21376081]
  2. Fundamental Research Funds for the Central Universities [222201414030]
  3. Sinopec Scientific and Technological Development Projects [415022]

Ask authors/readers for more resources

Food waste is a global challenge for the environment but also an available fuel with complex components. In this paper, rice, lettuce, and fish residue (contained meat and bone) were selected as typical components of daily food waste. The co-gasification reactivity of three food wastes with Shenfu coal was tested via thermogravimetric analysis. The interaction mechanism was further studied via scanning electron microscopy-energy-dispersive X-ray spectroscopy, heating stage microscope, and Fourier transform (FT)-Raman techniques. The lettuce/fish waste char presented great synergy with coal char during co-gasification, whereas no synergy was observed during co-gasification of rice char and coal char. During co-gasification of lettuce/fish waste char and coal char, the ash from lettuce (rich in potassium) and fish residue (rich in calcium) migrated to the surface of coal char and further catalyzed the coal char gasification. The synergetic effect was further confirmed via a high-temperature stage microscope. In addition, The FT-Raman analysis showed that the lettuce and fish ash increased the reacting sites of Shenfu char and inhibited the degree of graphitization.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available