• Article

Influence of the interaction of components on the pyrolysis behavior of biomass


Wang, S., Guo, X., Wang, K., & Luo, Z. (2011). Influence of the interaction of components on the pyrolysis behavior of biomass. Journal of Analytical and Applied Pyrolysis, 91(1), 183-189. DOI: 10.1016/j.jaap.2011.02.006

There has been much interest in the utilization of biomass-derived fuels as substitutes for fossil fuels in meeting renewable energy requirements to reduce CO(2) emissions. In this study, the pyrolysis characteristics of biomass have been investigated using both a thermogravimetric analyzer coupled with a Fourier-transform infrared spectrometer (TG-FTIR) and an experimental pyrolyzer. Experiments have been conducted with the three major components of biomass, i.e. hemicellulose, cellulose, and lignin, and with four mixed biomass samples comprising different proportions of these. Product distributions in terms of char, bio-oil, and permanent gas are given, and the compositions of the bio-oil and gaseous products have been analysed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography (GC). The TG results show that the thermal decomposition of levoglucosan is extended over a wider temperature range according to the interaction of hemicellulose or lignin upon the pyrolysis of cellulose; the formation of 2-furfural and acetic acid is enhanced by the presence of cellulose and lignin in the range 350-500 degrees C; and the amount of phenol, 2,6-dimethoxy is enhanced by the integrated influence of cellulose and hemicellulose. The components do not act independently during pyrolysis; the experimental results have shown that the interaction of cellulose and hemicellulose strongly promotes the formation of 2, 5-diethoxytetrahydrofuran and inhibits the formation of altrose and levoglucosan. while the presence of cellulose enhances the formation of hemicellulose-derived acetic acid and 2-furfural. Pyrolysis characteristics of biomass cannot be predicted through its composition in the main components. (C) 2011 Elsevier B.V. All rights reserved.