Study of the thermal degradation of citrus seeds

The citrus seeds are one of the principal residues in the juice industry and their utilization can decrease significantly the problems of their final disposal. In this work the thermal degradation of three Mexican citrus seeds: orange (Citrus sinensis), lemon (Citrus Limon) and grapefruit (Citrus paradisi) was studied in nitrogen atmosphere. The two components (embryo and husk) of the seeds were characterized separately. The results showed that the thermal effects are very similar between the three embryos and the three husks. The embryos show higher degradability, superior content of nitrogen and higher heating value than the husks. The thermal degradation of the components of the three seeds is completed at 600 °C and it is considered to be a global process derived from the decomposition of their principal components (cellulose, hemicellulose and lignin). The results suggest that mixing the three entire seeds will not lead to a severe deviation from their individual thermal behavior and that the industry could apply them for carbonization purposes.