Huping Liu

Huazhong University of Science and Technology

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Yun Yu

Anhui Agricultural University

Yu Qiao

Huazhong University of Science and Technology

Zhenqi Wang

Northeastern University

Jingchun Huang

Huazhong University of Science and Technology

Xun Gong

Huazhong University of Science and Technology

Yang Peng

Huazhong University of Science and Technology

Bo Wang

Southeast University

Yongming Sun

Chinese Academy of Sciences

Luqiu Lin

Huazhong University of Science and Technology

Minghou Xu

Huazhong University of Science and Technology

Cooperative Institutions

Huazhong University of Science and Technology

Chinese Academy of Sciences

Southeast University

University of Chinese Academy of Sciences

Guangzhou Institute of Energy Conversion

Shenyang Agricultural University

Shanghai Jiao Tong University

Wuhan National Laboratory for Optoelectronics

Jilin University

China University of Petroleum, East China

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Transformation of Nitrogen during Microalgae Liquefaction in Subcritical/Supercritical Ethanol

Energy & Fuels (2020)

Yang Peng Chuxuan Zhang Xun Gong Shuang Wang Huping Liu

This study reports the transformation of nitrogen during liquefaction of two microalgae (i.e., Chlorella vulgaris and Spirulina) in subcritical/supercritical ethanol at 220–260 °C. The nitrogen contents in all products from microalgae liquefaction were quantified, and the nitrogen species in those products were characterized. The nitrogen in the raw microalgae are mainly present in the form of protein-N, with a small fraction of nitrogen present in other forms such as quaternary-N, inorganic-N, and pyridinic-N/amine-N. The nitrogen in the solid residue is found to decrease significantly at 220 °C. As the liquefaction temperature further increases, the nitrogen in char gradually decreases, accompanied by the increase of nitrogen in bio-oil, i.e., up to 83.2% at 260 °C for Chlorella vulgaris and 90.1% at 250 °C for Spirulina. The results demonstrate that the nitrogen species in the raw microalgae are not stable and easily transformed into other N-containing species in bio-oil (mainly the pyrrole and amine species). A small fraction of pyrrolic-N is also formed in the solid residue at 220 °C, while the formation of N-containing gas species is negligible.

Chlorella vulgaris

Fraction (chemistry)

10.1021/acs.energyfuels.0c02175

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Citations (6)

Near complete valorisation of Hybrid pennisetum to biomethane and lignin nanoparticles based on gamma-valerolactone/water pretreatment

Bioresource Technology (2020)

Peiwen Wu Lianhua Li Yongming Sun Bing Song Yun Yu

Hemicellulose

Valorisation

Biogas

Pennisetum

10.1016/j.biortech.2020.123040

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Effect of Torrefaction on Physicochemical Properties and Steam Gasification Reactivity of Chars Produced from the Pyrolysis of Typical Food Wastes

Energy & Fuels (2020)

Jingchun Huang Yu Qiao Huping Liu Bo Wang Zhenqi Wang

This study compares the physicochemical properties and steam gasification reactivity of the chars produced from the pyrolysis of the raw and torrefied food wastes at 800 °C, including leftover rice (LR), leftover pork (LP), leftover cabbage (LC), and watermelon peel (WP). Particularly, the release and transformation of various forms of alkali and alkaline earth metallic (AAEM) species during the pyrolysis of the raw and torrefied food wastes are studied in details. Steam gasification results of the chars from the raw food wastes indicate that the LC and WP chars have much higher gasification reactivity than the LR and LP chars, mainly as a result of the higher char surface areas, higher contents of AAEM species, and less condensed carbon structures for the LC and WP chars. However, the gasification reactivity of the torrefied LR and LP chars is reduced, mainly as a result of the decreased surface areas and increased large aromatic ring (≥6 rings) structures as well as the decreased active K content for the torrefied LP char. In contrast, the gasification reactivity of the torrefied LC and WP chars is slightly increased, most likely as a result of the less condensed carbon structures and increased contents of active AAEM species for those chars. The results demonstrate that the effect of torrefaction on char gasification strongly depends upon the type and properties of food waste, especially the contents of active AAEM species (i.e., the water- and CH3COONH4-soluble AAEM species) in food waste. For the food wastes of low contents of active AAEM species, such as LR and LP, co-torrefaction with other food wastes of high contents of active AAEM species is an important strategy to enhance the overall gasification efficiency of all food wastes.

Torrefaction

Reactivity

Carbon fibers

Food Waste

10.1021/acs.energyfuels.0c03217

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Valorization of Food Waste via Torrefaction: Effect of Food Waste Type on the Characteristics of Torrefaction Products

Energy & Fuels (2020)

Jingchun Huang Yu Qiao Zhenqi Wang Huping Liu Bo Wang

Torrefaction is considered to be an important pretreatment method to enhance the fuel quality for efficient valorization of food waste. In this study, four typical food wastes (leftover rice, leftover pork, leftover cabbage, and watermelon peel) were torrefied in a fixed bed furnace at 200–300 °C to compare their torrefaction performances by characterizing their torrefaction products (i.e., solid, liquid, and gas). Torrefaction is found to greatly decrease the O/C and H/C molar ratios and increase the higher heating value (HHV) of torrefied food waste, especially for leftover rice. Due to different components in the four food wastes, their yields of solid products are different, following a trend of leftover pork > leftover cabbage > watermelon peel > leftover rice. Their tar products also consist of different compounds as major components, i.e., anhydrosugars for leftover rice, aldehydes/ketones for left pork, and acids/aldehydes/ketones for leftover cabbage and watermelon peel. Our results also show that significant oxygen removal takes place during torrefaction, mainly via dehydration and decarboxylation to form water and CO2, respectively. Depending on the torrefaction temperature, up to 77.6, 56.9, 74.3 and 82.4% of oxygen can be removed from leftover rice, leftover pork, leftover cabbage, and watermelon peel, respectively. Unlike oxygen, the majority of carbon (71.8–82.3%) is retained in the solid product, resulting in a high HHV of torrefied food waste. This study also provides useful strategies for efficient valorization of food waste via torrefaction.

Torrefaction

Food Waste

10.1021/acs.energyfuels.0c00790

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Citations (42)