Pyrolytic Characterization and Kinetic Analysis of Camellia sinensis (Tea) Seed Deoiled Cake
The knowledge of kinetic parameters is essential for modeling of the reactor and for optimization of the process conditions. In the present work, the first attempt was made to investigate the thermal behavior and to calculate the kinetic parameters of Camellia sinensis deoiled cake (CSDC) using thermogravimetric analysis. The pyrolysis experiments were conducted in temperatures ranging from 298 to 1273 K under inert atmosphere utilizing two different heating rates of 10 and 40 K min−1, respectively. On the basis of thermogravimetric analysis, activation energy (E), pre-exponential factor (A) for the active pyrolysis zone of the deoiled cake were calculated, respectively, by Arrhenius, Coast–Redfern and Flynn-Wall-Ozawa methods for the heating rates of 10 and 40 K min−1. These results can provide useful information to predict kinetic model of CSDC pyrolysis and optimization of the process conditions. The activation energy was found in the range of 54–77 kJ mol−1 for heating rates of 10 and 40 K min−1, respectively. The results derived are useful for preliminary assessment of C. sinensis seed deoiled cake as potential feedstock for thermal conversion.
KeywordsPyrolysis Deoiled cake TGA Kinetics
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