Thermodynamic analysis of CaO enhanced steam gasification process of food waste with high moisture and low moisture

Shanshan Xiong, Jiang He, Zhongqing Yang, Mingnv Guo, Yunfei Yan and Jingyu Ran

Energy, 2020, vol. 194, issue C

Abstract: Steam gasification process of food waste (FW) represented by flour, peanut shell, vegetable and banana peel was studied by thermodynamic analysis. With changing of gasification temperature, syngas distribution, LHV, energy efficiency and exergy efficiency were analyzed. Beside addition of CaO, gasification characteristics of FW with high moisture and low moisture were compared. For FW with high moisture, when S/F = 0.5, concentrations of H2 and CO2 are decreased with elevated temperature (923 K–1123 K), while concentrations of H2 and CO of FW with low moisture are increased. Besides, for FW with high moisture, concentration of CO2 is higher than that of CO, and CH4 concentration is lower than 2%. High moisture of FW causes lower LHV, lower energy efficiency and exergy efficiency. When S/C = 1, Ca/C = 1, O2/C = 0.1, H2 yield is promoted from 41.8 mol/kg (1000 K) to 49.2 mol/kg (900 K) by CaO, while H2 concentration is improved from 44.5% (1000 K) to 82.0% (800 K). With CaO added, maximum energy efficiency and exergy efficiency of FW with low moisture are about 90% and 78% respectively, while that of FW with high moisture are about 48% and 39% respectively.

Keywords: Food waste; Thermodynamic analysis; Gasification temperature; Moisture (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (7)

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Persistent link: https://EconPapers.repec.org/RePEc:eee:energy:v:194:y:2020:i:c:s0360544219325265

DOI: 10.1016/j.energy.2019.116831

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