Steam reforming of sugars: Roles of hydroxyl group and carbonyl group in coke formation

[Display omitted] •Sorbitol with no CO was more reactive to H2 formation than glucose or fructose.•Functionalities of sugars affect properties of the coke formed in steam reforming.•OH in sugars is not main reason for coking while CO in glucose/fructose is.•Coke from sorbitol is catalytic type with...

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Bibliographic Details
Published in:Fuel (Guildford) 2021-05, Vol.292, p.120282, Article 120282
Main Authors: Li, Xianglin, Zhang, Lijun, Li, Qingyin, Zhang, Zhanming, Zhang, Shu, Li, Yingjie, Niu, Shengli, Gholizadeh, Mortaza, Xu, Leilei, Hu, Xun
Format: Article
Language:English
Subjects:
Aromatic compounds
Carbonyl compounds
Carbonyl groups
Carbonyls
Coke
Coke properties
Coking
Fructose
Functionalities
Glucose
Hydroxyl groups
Molecular structure
Oxidation
Oxidation resistance
Reforming
Sorbitol
Steam
Steam reforming
Sugar
Sugars
Thermal stability
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Summary:[Display omitted] •Sorbitol with no CO was more reactive to H2 formation than glucose or fructose.•Functionalities of sugars affect properties of the coke formed in steam reforming.•OH in sugars is not main reason for coking while CO in glucose/fructose is.•Coke from sorbitol is catalytic type with high aromaticity and thermal stability.•Coke from glucose/fructose is polymeric type with low C/H ratio and more small rings. Steam reforming of sugars features with the high tendency towards coke formation, which relates to the multiple hydroxyl groups and the carbonyl functionality. In this study, steam reforming of glucose, fructose and sorbitol were conducted to clarify the roles of these functionalities in the formation of coke. The results showed that reforming of sorbitol produced more hydrogen and less coke, unlike those of glucose and fructose which produced rather little hydrogen and too much coke. The carbonyl functionality was the main reason for the serious coking behavior but not the multiple hydroxyl groups. The coke from the reaction of sorbitol was mainly catalytic coke with a higher C/H and more defective large fused aromatic rings, which was more thermally stable, more resistant towards oxidation and having a higher crystallinity. Unlike those produced by the reforming of glucose and fructose. Functionalities of the sugars determined the properties of the coke generated.
ISSN:0016-2361
1873-7153
DOI:10.1016/j.fuel.2021.120282