Pyrolysis of olive residue and sugar cane bagasse: Non-isothermal thermogravimetric kinetic analysis

Thermal degradation and kinetics for olive residue and sugar cane bagasse have been evaluated under dynamic conditions in the presence of nitrogen atmosphere, using a non-isothermal thermogravimetric method (TGA). The effect of heating rate was evaluated in the range of 2–50 K min−1 providing significant parameters for the fingerprinting of the biomass. The DTG plot for the olive residue and sugar cane bagasse clearly shows that the bagasse begins to degrade at 473 K and exhibits two major peaks. The initial mass-loss was associated with hemicellulose pyrolysis and responsible for the first peak (538–543 K) whereas cellulose pyrolysis was initiated at higher temperatures and responsible for the second peak (600–607 K). The two biomass mainly devolatilized around 473–673 K, with total volatile yield of about 70–75%. The char in final residue was about 19–26%. Mass loss and mass loss rates were strongly affected by heating rate. It was found that an increase in heating rate resulted in a shift of thermograms to higher temperatures. Ozawa–Flynn–Wall and Vyazovkin methods were applied to determine apparent activation energy to the olive residue and sugar cane bagasse. Two different steps were detected with apparent activation energies in the 10–40% conversion range have a value of 153–162 kJ mol−1 and 168–180 kJ mol−1 for the hemicellulose degradation of olive residue and sugar cane bagasse, respectively. In the 50–80% conversion range, this value is 204–215 kJ mol−1 and 231–240 kJ mol−1 for the cellulose degradation of olive residue and sugar cane bagasse, respectively.

► Effect of heating rate was evaluated for pyrolysis of the olive residue and sugar cane bagasse.
► Two biomass devolatilized around 200–400 °C.
► Two methods were used for determination of kinetic parameters: Ozawa–Flynn–Wall and Vyazovkin.