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The effects of mineral salt catalysts on selectivity of phenolic compounds in bio-oil during microwave pyrolysis of peanut shell

  • Catalysis, Reaction Engineering
  • Published:
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Abstract

Catalytic microwave pyrolysis of peanut shell (PT) using Fe3O4, Na2CO3, NaOH, and KOH for production of phenolic-rich bio-oil was investigated. The effects of catalyst type, pyrolysis temperature, and biomass/catalyst ratio on product distribution and composition were studied. Among four catalysts tested, Na2CO3 significantly increased the selectivity of phenolic compounds in bio-oil during microwave pyrolysis. The highest phenolics concentration of 57.36% (area) was obtained at 500 °C and PT:Na2CO3 ratio of 8: 1. The catalytic effect to produce phenolic compounds among all the catalysts tested can be summarized in the order Na2CO3>Fe3O4>KOH>NaOH. Using KOH and NaOH as catalyst resulted in formation of bio-oil with enhanced higher heating value (HHV) and lower oxygen content, indicating that these catalysts enhanced the deoxygenation of bio-oil. The scanning-electron microscopy-energy dispersive X-ray spectroscopy (SEM-EDS) analysis of char particles showed the melting of magnetite and vaporizationcondensation of mineral salt catalysts on char particle, which was attributed to extremely high local temperatures during microwave heating.

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Authors and Affiliations

  1. Key Laboratory of Advanced Coal and Coking Technology of Liaoning Province, School of Chemical Engineering, University of Science and Technology Liaoning, Anshan, 114051, China

    Alisa Mamaeva, Arash Tahmasebi & Jianglong Yu

  2. Chemical Engineering, University of Newcastle, Callaghan, NSW, 2308, Australia

    Jianglong Yu

Authors
  1. Alisa Mamaeva
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  2. Arash Tahmasebi
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  3. Jianglong Yu
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Correspondence to Jianglong Yu.

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Mamaeva, A., Tahmasebi, A. & Yu, J. The effects of mineral salt catalysts on selectivity of phenolic compounds in bio-oil during microwave pyrolysis of peanut shell. Korean J. Chem. Eng. 34, 672–680 (2017). https://doi.org/10.1007/s11814-016-0291-3

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  • DOI: https://doi.org/10.1007/s11814-016-0291-3

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