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Thermal behaviour and kinetic study of the olive oil production chain residues and their mixtures during co-combustion.

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Title: Thermal behaviour and kinetic study of the olive oil production chain residues and their mixtures during co-combustion.
Authors: Buratti, C.1 cinzia.buratti@unipg.it, Mousavi, S.2, Barbanera, M.1, Lascaro, E.1, Cotana, F.1, Bufacchi, M.2
Source: Bioresource Technology. Aug2016, Vol. 214, p266-275. 10p.
Subjects: Olive oil, Combustion, Pruning, Temperature effect, Activation energy, Chemical kinetics, Thermal analysis
Abstract: The kinetic behaviour of olive tree pruning (PR), two- (2PH) and three-phase (3PH) olive pomace and their blends was investigated under combustion condition using thermogravimetric analysis. PR was blended with 2PH and 3PH at different ratios (25:75, 50:50 and 75:25) and tested in the temperature range from ambient to 1000 °C in order to evaluate the co-combustion behaviour. Results showed that the thermal degradation of all samples can be divided into three regions (drying, devolatilisation, char oxidation) with different combustion properties, depending on the percentage of PR. Significant interaction was detected between the fuels, and reactivity of 2PH and 3PH was improved upon blending with PR. The iso-conversional methods, Ozawa–Flynn–Wall and Vyazovkin, were employed for the kinetic analysis of the oxidation process. The results revealed that the activation energy of PR was higher than the one of 2PH and 3PH, and the minimum value was obtained for 25PR752PH sample. [ABSTRACT FROM AUTHOR]
Copyright of Bioresource Technology is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 115920031
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Label: Title
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  Data: Thermal behaviour and kinetic study of the olive oil production chain residues and their mixtures during co-combustion.
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  Data: <searchLink fieldCode="AR" term="%22Buratti%2C+C%2E%22">Buratti, C.</searchLink><relatesTo>1</relatesTo><i> cinzia.buratti@unipg.it</i><br /><searchLink fieldCode="AR" term="%22Mousavi%2C+S%2E%22">Mousavi, S.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Barbanera%2C+M%2E%22">Barbanera, M.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Lascaro%2C+E%2E%22">Lascaro, E.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Cotana%2C+F%2E%22">Cotana, F.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Bufacchi%2C+M%2E%22">Bufacchi, M.</searchLink><relatesTo>2</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Bioresource+Technology%22">Bioresource Technology</searchLink>. Aug2016, Vol. 214, p266-275. 10p.
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  Data: <searchLink fieldCode="DE" term="%22Olive+oil%22">Olive oil</searchLink><br /><searchLink fieldCode="DE" term="%22Combustion%22">Combustion</searchLink><br /><searchLink fieldCode="DE" term="%22Pruning%22">Pruning</searchLink><br /><searchLink fieldCode="DE" term="%22Temperature+effect%22">Temperature effect</searchLink><br /><searchLink fieldCode="DE" term="%22Activation+energy%22">Activation energy</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+kinetics%22">Chemical kinetics</searchLink><br /><searchLink fieldCode="DE" term="%22Thermal+analysis%22">Thermal analysis</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The kinetic behaviour of olive tree pruning (PR), two- (2PH) and three-phase (3PH) olive pomace and their blends was investigated under combustion condition using thermogravimetric analysis. PR was blended with 2PH and 3PH at different ratios (25:75, 50:50 and 75:25) and tested in the temperature range from ambient to 1000 °C in order to evaluate the co-combustion behaviour. Results showed that the thermal degradation of all samples can be divided into three regions (drying, devolatilisation, char oxidation) with different combustion properties, depending on the percentage of PR. Significant interaction was detected between the fuels, and reactivity of 2PH and 3PH was improved upon blending with PR. The iso-conversional methods, Ozawa–Flynn–Wall and Vyazovkin, were employed for the kinetic analysis of the oxidation process. The results revealed that the activation energy of PR was higher than the one of 2PH and 3PH, and the minimum value was obtained for 25PR752PH sample. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Bioresource Technology is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1016/j.biortech.2016.04.097
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      – Code: eng
        Text: English
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        PageCount: 10
        StartPage: 266
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      – SubjectFull: Olive oil
        Type: general
      – SubjectFull: Combustion
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      – SubjectFull: Pruning
        Type: general
      – SubjectFull: Temperature effect
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      – SubjectFull: Activation energy
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      – SubjectFull: Chemical kinetics
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      – SubjectFull: Thermal analysis
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      – TitleFull: Thermal behaviour and kinetic study of the olive oil production chain residues and their mixtures during co-combustion.
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              Text: Aug2016
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