کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
4996638 1368272 2018 8 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
Influence of temperature on nitrogen fate during hydrothermal carbonization of food waste
ترجمه فارسی عنوان
تأثیر دما در نیتروژن سرنوشت در طول کربنیزاسیون هیدروترمال زباله های مواد غذایی
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کلمات کلیدی
سرنوشت نیتروژن؛ زباله های مواد غذایی؛ کربن سازی هیدروترمال هیدروچر؛ درجه حرارت؛
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی تکنولوژی و شیمی فرآیندی
چکیده انگلیسی


- The nitrogen distribution and evolution in HTC of food waste were investigated.
- Nitrogen species and amount in products depended on temperature.
- Amines and N-heterocyclic compounds were identified as main bio-oil-N species.
- Increasing temperature enhanced incorporation of nitrogen into aromatic heterocycles.

The influence of temperature (180-260 °C) on the fate of nitrogen during hydrothermal carbonization (HTC) of food waste (FW) was assessed. The distribution and evolution of nitrogen in aqueous products and bio-oil, as well as hydrochar, were conducted. Results suggested that elevated temperature enhanced the deamination and the highest ammonium concentration (929.75 mg/L) was acquired at 260 °C. At temperatures above 220 °C, the total N in the hydrochar became stable, whereas the mass percentage of N increased. Amines and heterocyclic-N compounds from protein cracking and Maillard reactions were identified as the main nitrogen-containing compounds in the bio-oil. As to the hydrochar, increasing temperature resulted in condensed nitrogen-containing aromatic heterocycles (e.g. pyridine-N and quaternary-N). In particular, remarkable Maillard reactions at 180 °C and the highest temperature at 260 °C enhanced nitrogen incorporation (i.e. quaternary-N) into hydrochar.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Bioresource Technology - Volume 247, January 2018, Pages 182-189
نویسندگان
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