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Thermal analysis and determination of kinetics and thermodynamics for pyrolysis of soybean de-oiled cake using thermogravimetric analysis

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Abstract

This paper described the thermal decomposition and determined the thermodynamics and kinetics for pyrolysis of soybean de-oiled cake (soya DOC). Authors analysed the physicochemical characteristics of biomass based on proximate, elemental, lignocellulosic balance, calorific value, and FTIR results. The thermogravimetric data of soya DOC were obtained at 10, 20, and 30 °C min‒1 heating rates in an inert system. Thermal analysis of soya DOC reveals that the significant mass loss occurred between 200 and 550 °C temperature ranges. The kinetic parameters (activation energy and pre-exponential factor) and thermodynamic parameters (changes in enthalpy, entropy and Gibb’s free energy) were examined by Kissinger, KAS, OFW, and CR methods. Kissinger method gives Ea 121.05 kJ mol‒1, while OFW and KAS give 162.33 and 151.88 kJ mol‒1, respectively. Results reveal that the Ea depends on decomposition. For soya DOC, the pre-exponential factor is found between 4.12 × 1012 and 6.39 × 1013 min−1, and this range depends on heating rates and conversion. In order to assess the importance of the soya DOC as a pyrolysis feedstock, the activation energy of soya DOC is also compared with the other biomass and the results are found satisfactory. Simulation of soya DOC pyrolysis using data obtained from TGA analysis showed good agreement with experimental data.

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Abbreviations

Soya DOC:

Soybean de-oiled cake

HHV:

Higher heating value

FTIR:

Fourier transform infrared spectroscopy

DTG:

Differential thermal analysis

TGA:

Thermogravimetric analysis

TG:

Thermogravimetric

OFW:

Ozawa–Flynn–Wall

KAS:

Kissinger–Akahira–Sunose

CR:

Coats–Redfern

HR:

Heating rate

E a :

Activation energy

VM:

Volatile matter

M:

Moisture

AS :

Ash

FC:

Fixed carbon

C:

Carbon

H:

Hydrogen

S:

Sulphur

N:

Nitrogen

O:

Oxygen

T m :

Temperature at maximum decomposition

g(α):

Conversion or decomposition Function

k(T):

Rate constant

A :

Pre-exponential factor

R :

Ideal gas constant

T :

Operating temperature

α :

Decomposition/conversion

R 2 :

Regression coefficient

β :

Heating rate

\(\Delta H^\circ\) :

Enthalpy change

\(\Delta S^\circ\) :

Entropy change

\(\Delta G^\circ\) :

Gibb’s free energy change

K B :

Boltzmann’s constant

H :

Plank’s constant

n :

Reaction order

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Authors and Affiliations

  1. Department of Chemical Engineering, Ujjain Engineering College, Ujjain, Madhya Pradesh, 456010, India

    Om Prakash Bamboriya & Lokendra Singh Thakur

  2. Department of Chemical Engineering, Assam Energy Institute (A Centre of RGIPT, Jais, Amethi), Sivasagar, Assam, 785697, India

    Anil Kumar Varma

  3. Department of Chemical Engineering, Madan Mohan Malviya University of Technology, Gorakhpur, Uttar Pradesh, 273010, India

    Ravi Shankar

  4. Department of Process Engineering and Technology Transfer, Indian Institute of Chemical Technology, Hyderabad, 500007, India

    Vineet Aniya

  5. Department of Chemical Engineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247667, India

    Prasenjit Mondal

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OPB, LST, and AKV planned and designed the research. OPB performed the experiments and analysed the data. LST supervised the work, and so on. LST, AKV, VN, RS, and PM wrote the manuscript.

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Correspondence to Lokendra Singh Thakur.

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Bamboriya, O.P., Varma, A.K., Shankar, R. et al. Thermal analysis and determination of kinetics and thermodynamics for pyrolysis of soybean de-oiled cake using thermogravimetric analysis. J Therm Anal Calorim 147, 14381–14392 (2022). https://doi.org/10.1007/s10973-022-11610-2

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