Catalytic upgrading of oil fractions separated from food waste leachate

In this work, catalytic cracking of biomass waste oil fractions separated from food waste leachate was performed using microporous catalysts, such as HY, HZSM-5 and mesoporous Al-MCM-48. The experiments were carried out using pyrolysis gas chromatography/mass spectrometry (Py-GC/MS) to allow the dir...

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Bibliographic Details
Published in:Bioresource technology 2011-02, Vol.102 (4), p.3952-3957
Main Authors: Heo, Hyeon Su, Kim, Sang Guk, Jeong, Kwang-Eun, Jeon, Jong-Ki, Park, Sung Hoon, Kim, Ji Man, Kim, Seung-Soo, Park, Young-Kwon
Format: Article
Language:English
Subjects:
Aluminum
Aromatics
Biological and medical sciences
Biomass
Biotechnology - methods
Catalysis
Catalysts
Catalytic pyrolysis
Fatty Acids - chemistry
Food industries
Food Industry
Food waste oil fractions
Foods
Fundamental and applied biological sciences. Psychology
Gallium
Gas Chromatography-Mass Spectrometry - methods
Hot Temperature
Hydrocarbons
Hydrocarbons - chemistry
Hydrocarbons, Aromatic - chemistry
HZSM-5
Industrial Waste
Oils - chemistry
Oleic Acid - chemistry
Oxygenated
Upgrading
Use and upgrading of agricultural and food by-products. Biotechnology
Wastes
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Summary:In this work, catalytic cracking of biomass waste oil fractions separated from food waste leachate was performed using microporous catalysts, such as HY, HZSM-5 and mesoporous Al-MCM-48. The experiments were carried out using pyrolysis gas chromatography/mass spectrometry (Py-GC/MS) to allow the direct analysis of the pyrolytic products. Most acidic components, especially oleic acid, contained in the food waste oil fractions were converted to valuable products, such as oxygenates, hydrocarbons and aromatics. High yields of hydrocarbons within the gasoline-range were obtained when microporous catalysts were used; whereas, the use of Al-MCM-48, which exhibits relatively weak acidity, resulted in high yields of oxygenated and diesel-range hydrocarbons. The HZSM-5 catalyst produced a higher amount of valuable mono aromatics due to its strong acidity and shape selectivity. Especially, the addition of gallium (Ga) to HZSM-5 significantly increased the aromatics content.
ISSN:0960-8524
1873-2976
DOI:10.1016/j.biortech.2010.11.099