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Pyrolysis kinetics of de-oiled cakes by thermogravimetric analysis
De-oiled cakes could be a potential source of renewable energy that can supply liquid and gaseous fuels through thermo-chemical conversion processes. Thermal properties and reaction kinetics of de-oiled cakes play prominent role in design, operation, and modeling of these systems. In the present work, thermogravimetric analysis (TGA) and derivative thermogravimetry (DTG) techniques were used to study the thermo-chemical behavior of four varieties of de-oiled cakes (sesame, mustard, neem, and mahua). The thermal degradation was studied in an inert (N2) atmosphere from ambient temperature to 700 °C using heating rates of 10, 20, 30, 50, 100 °C min−1. The structure, chemical composition, and thermal properties were investigated by using Fourier Transform Infrared spectroscopy, differential scanning calorimetry (DSC), and XRD. The activation energy and pre-exponential factor based on Arrhenius equation were determined by using Coats and Redfern Integral method from the TGA data.
Pyrolysis kinetics of de-oiled cakes by thermogravimetric analysis
De-oiled cakes could be a potential source of renewable energy that can supply liquid and gaseous fuels through thermo-chemical conversion processes. Thermal properties and reaction kinetics of de-oiled cakes play prominent role in design, operation, and modeling of these systems. In the present work, thermogravimetric analysis (TGA) and derivative thermogravimetry (DTG) techniques were used to study the thermo-chemical behavior of four varieties of de-oiled cakes (sesame, mustard, neem, and mahua). The thermal degradation was studied in an inert (N2) atmosphere from ambient temperature to 700 °C using heating rates of 10, 20, 30, 50, 100 °C min−1. The structure, chemical composition, and thermal properties were investigated by using Fourier Transform Infrared spectroscopy, differential scanning calorimetry (DSC), and XRD. The activation energy and pre-exponential factor based on Arrhenius equation were determined by using Coats and Redfern Integral method from the TGA data.
Pyrolysis kinetics of de-oiled cakes by thermogravimetric analysis
Volli, Vikranth (author) / Singh, R. K. (author)
Journal of Renewable and Sustainable Energy ; 5 ; 033130-
2013-05-01
10 pages
Article (Journal)
Electronic Resource
English
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