Carbon Dioxide Gasification Kinetics of Char from Rapeseed Oil Press Cake

Lech Nowicki, Dorota Siuta and Maciej Markowski
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Lech Nowicki: Faculty of Process and Environmental Engineering, Lodz University of Technology, Wolczanska 213, 90-924 Lodz, Poland
Dorota Siuta: Faculty of Process and Environmental Engineering, Lodz University of Technology, Wolczanska 213, 90-924 Lodz, Poland
Maciej Markowski: EKO-SERWIS S.C., Wierzbowa 48, 90-133 Lodz, Poland

Energies, 2020, vol. 13, issue 9, 1-12

Abstract: Rapeseed oil press cake (RPC) is an abundantly available and renewable agricultural waste material for the production of fuels or chemicals. In this study, the rates of carbon dioxide gasification of rapeseed oil press cake char were measured by thermogravimetric analysis measurements performed at various temperatures (800–900 °C) and CO 2 mole fractions (0.10–1.00). The char was obtained by slow pyrolysis, where the dried RPC was decomposed at a temperature range of 1000 °C to obtain char free of impurities that can affect the measurements. The random pore model appeared to be suitable for describing the effect of conversion on the reaction rate. The temperature, CO 2 , and concentration dependence of the reaction rate were given by the Arrhenius equation and a power law (nth order) correlation. The kinetic parameters based on the experimental data were determined by a two-step estimation procedure. For the experimental conditions employed in this study, the parameters E and n were 222.1 kJ/mol and 0.57, respectively.

Keywords: CO 2 gasification; kinetics; rapeseed oil press cake; TGA (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (6)

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