Temperature-Oriented Pyrolysis on the Decomposition Characteristics of Chlorella pyrenoidosa
-
Gang Li
,
Dong Li
and
Xiao Dong Chen
Abstract
Chlorella pyrenoidosa is one of the best candidates for biofuel production. The yield and chemical composition of decomposed products of Chlorella pyrenoidosa were determined using thermogravimetric analyzer (TGA), differential scanning calorimeter (DSC), and pyrolysis-gas chromatographic mass spectrometry (Py-GC/MS) by varying the temperature ranges. The results indicated that the main decomposition temperature of Chlorella pyrenoidosa was 294.53°C and up to 46.7% of the mass was lost. A complete decomposition of Chlorella pyrenoidosa was detected until 642.64°C. The pyrolysis of Chlorella pyrenoidosa at 800°C produced 63.58% (the maximum yield) of pyrolysis products compared to 40.22% at 300°C. It is suggested that the generation of pollutants during microalgae pyrolysis can be avoided by controlling the temperature at a relatively low stage (approximately 300°C).
Funding statement: Funding: This research was supported by Chinese Universities Scientific Fund (No. 2015GX003), Chinese National Advanced Technology Development Program (No. 2013AA065802), Second Class General Financial Grant from China Postdoctoral Science Foundation (No. 2011M500451), and Beijing Municipal Key Discipline of Biomass Engineering.
Acknowledgments
The authors would also like to appreciate the assistance of Beijing technical center of TA Instruments for providing some technical support and TGA measurements.
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Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Study of Adsorption of Pigments and Oxidation Products in the Bleaching of Rice Bran Oil
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations
- Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea
- Preparing Allicin Nanocapsules and Determining the Factors Controlling Their Particle Size through Artificial Intelligence
- Dehydration of Kiwifruit (Actinidia deliciosa) Slices Using Heat Pipe Combined with Impingement Technology
- Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder
- Experimental and Numerical Analysis for Prediction of Mechanical Properties of Eggshell
- Temperature-Oriented Pyrolysis on the Decomposition Characteristics of Chlorella pyrenoidosa
- Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage
Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Study of Adsorption of Pigments and Oxidation Products in the Bleaching of Rice Bran Oil
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations
- Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea
- Preparing Allicin Nanocapsules and Determining the Factors Controlling Their Particle Size through Artificial Intelligence
- Dehydration of Kiwifruit (Actinidia deliciosa) Slices Using Heat Pipe Combined with Impingement Technology
- Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder
- Experimental and Numerical Analysis for Prediction of Mechanical Properties of Eggshell
- Temperature-Oriented Pyrolysis on the Decomposition Characteristics of Chlorella pyrenoidosa
- Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage
