Thermochemical Property of Cassava Dregs with TG-MS Analyzer

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Abstract

The thermochemical property of cassava dregs was investigated by means of thermogravimetric-mass spectrometry and Fourier Transform Infrared Spectrometer (FTIR) methods. The mass loss and evolving rates of the gaseous products during pyrolyisis of anaerobic digested cassava dregs and undigested cassava dregs were also measured. The results showed that the pyrolysis of cassava dregs processes could be divided into three stages: volatilization of water(25—200 ℃), decomposition of organic substances(200—600 ℃), decomposition of inorganic substances(600—1 000 ℃). The amount of the organic substances released from the anaerobic digested cassava dregs was smaller than that from undigested cassava dregs. The pyrolysis behavior of anaerobic digested cassava dregs and undigested cassava dregs were analyzed by coupled TG-MS analyzer. The major gas species of pyrolysis, H₂, H₂O, CO, CH₄, CO₂, were monitored with mass spectrometry and the trend of gas released curve is similar. The hydrogen yield in the pyrolysis is related to the heating rates and particle size. The common tendency for hydrogen product tend are as follows: higher heating rate and larger particle size result in higher hydrogen yield. Based on the results of Coats-Redfern integration method, the pyrolysis of cassava dregs could be described by first-order kinetics equations and increasing heating rate did not show evident influence on the apparent activation.

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	Articles by authors
	Gao Hui
	Li Fusheng
	Zhang Minhua

Keywords： cassava dregs； thermochemical property； TG-MS； hydrogen-rich gases

Received 2014-03-12;

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Cite this article:

Gao Hui, Li Fusheng, Zhang Minhua.Thermochemical Property of Cassava Dregs with TG-MS Analyzer[J] Chemcial Industry and Engineering, 2016,V33(2): 30-36

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