Effect of Heating Rate on Edible Mushroom Bran Pyrolysis

• Published in: Energy procedia Vol. 61; pp. 533 - 537
• Main Authors: Guo, Xiaojuan, Xu, Yongjun, Yang, Xiaoxi, Qin, Frank G.F.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 2014
• Subjects: Edible mushroom bran; Heating rate; Product distribution; Pyrolysis; Pyrolysis; Heating rate; Edible mushroom bran; Product distribution
• ISSN: 1876-6102; 1876-6102
• DOI: 10.1016/j.egypro.2014.11.1164

Pyrolysis characteristics of edible mushroom bran at heating rates of 10, 20, 30 K/min in a dynamic nitrogen flow of 20 ml/min were investigated applying a thermogravimetric analyzer(TG) coupled with a Fourier transform infrared (FTIR) spectrometer. Effects of heating rate on pyrolysis parameters and composition of pyrolysis vapor were studied. The results show that with the heating rate increasing, the starting temperature, final temperature of pyrolysis and the maximum rates of mass losses increased. Compared to the composition of pyrolysis vapour at the heating rate of 10K/min, molality of H2O,CO2,phenol,carboxylic compounds increase 61.6%, 3.6%, 36.4%, 13.0% at the heating rate of 20K/min and 107.2%, 67.1%,40.7%,25.9% at the heating rate of 30K/min, respectively. While molality of acids decrease 17.43% at the heating rate of 20K/min and 75.30% at the heating rate of 30K/min compared to that of at the heating rate of 10K/min. The important difference is hydrocarbon was found amount in pyrolysis vapour at the heating rate of 10K/min, but little at the heating rate of 20K/min and 30K/min.