Effect of water, fat, and protein in raw pork from swine carcasses on the pyrolytic gaseous and liquid product distribution

Pyrolysis is an effective way to dispose livestock carcasses. Pork is selected as meat from a representative carcass and the effect of its components (water, fat and protein) on the gaseous and liquid pyrolytic product distribution is investigated. Water has a significant influence on the amount of gaseous products formed, and its presence in raw pork (RP) leads to greater CO, H2, and CH4 yields through the steam gasification and steam reforming reactions. In addition, the presence of water results in higher conversion of N containing compounds into NH3, rather than HCN. Tar yields were mostly determined by the products obtained from the pyrolysis of fat, which include compounds derived from the cracking, decarboxylation, and decarbonylation of long chain fatty acids. The decomposition of protein led to the formation of small molecules like NH3, HCN, and phenols. In addition, protein and fat pyrolysis products react to form long chain amides and nitriles, increasing the tar yield. More toxic heterocyclic compounds are obtained in pyrolytic tar through the cyclisation of long chain hydrocarbons and nitriles under higher temperatures.