Reactions of different food classes during subcritical water gasification for hydrogen gas production
Reactions of different food classes during subcritical water gasification for hydrogen gas production
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DOI：
10.1016/j.ijhydene.2011.10.100
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发表时间：
2012-02
影响因子：
7.2
通讯作者：
Rattana Muangrat;J. Onwudili;Paul T. Williams
中科院分区：
文献类型：
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作者：
Rattana Muangrat;J. Onwudili;Paul T. Williams
从产氢的角度研究了不同食品类在碱性亚临界水气化过程中的反应。实验采用亚化学计量量的h2o2进行部分氧化。NaOH的加入有助于样品分解，减少炭/焦油的形成，促进水气转移反应。一般来说，氢气的产生取决于食物垃圾的类别，包括它们的化学结构。富含碳水化合物的食物垃圾（葡萄糖、糖蜜、热带水果混合物、乳清粉）比其他食物垃圾（蛋白质和脂类）产生更高的H2gas产量。富含脂质的样品最难分解为可气化的中间体，因此产生最低的H2yield。一般来说，NaOH的加入导致所有样品类型的H2generation增加。然而，两个单独的副反应，即NaOH与蛋白质和富含脂质的样品的中和和皂化分别是显著的。从富含碳水化合物的样品中产氢最适合所应用的反应条件。
The reactions of different food classes during alkaline subcritical water gasification have been investigated with a view on hydrogen gas production. Experiments were conducted with sub-stoichiometric amounts of H2O2for partial oxidation. NaOH was added to aid sample decomposition, reduce char/tar formation and to promote water–gas shift reaction. In general, hydrogen gas production depended on the class of food wastes including their chemical structure. Carbohydrate-rich food waste (glucose, molasses, tropical fruit mixture, whey powder) produced higher H2gas yields than others (proteins and lipids). Lipid-rich samples were the most difficult to decompose into gasifiable intermediates and therefore produced the lowest H2yield. Generally, the addition of NaOH led to higher H2generation from all sample types. However, two separate side reactions namely, neutralization and saponification involving NaOH with protein- and lipid-rich samples, respectively were significant. Hydrogen production from carbohydrate-rich samples was most suited for the reaction conditions applied.