Gasification of fruit wastes and agro-food res外文学习材料.pdfVIP

Energy Conversion and Management 110 (2016) 296–306 Contents lists available at ScienceDirect Energy Conversion and Management journal homepage: www.elsevi /locate/enconman Gasification of fruit wastes and agro-food residues in supercritical water Sonil Nanda a, Jamie Isen a, Ajay K. Dalai b, Janusz A. Kozinski a,⇑ a Department of Earth and Space Science and Engineering, York University, Ontario M3J 1P3, Canada b Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatchewan S7N 5A9, Canada a r t i c l e i n f o a b s t r a c t Article history: Considerable amounts of fruit wastes and agro-food residues are generated worldwide as a result of food Received 16 October 2015 processing. Converting the bioactive components (e.g., carbohydrates, lipids, fats, cellulose, hemicellulose Accepted 28 November 2015 and lignin) in food wastes to biofuels is a potential remediation approach. This study highlights the char- acterization and hydrothermal conversion of several fruit wastes and agro-food residues such as aloe vera rind, banana peel, coconut shell, lemon peel, orange peel, pineapple peel and sugarcane bagasse to Keywords: hydrogen-rich syngas through supercritical water gasification. The agro-food wastes were gasified in Fruit wastes supercritical water to study the impacts of temperature (400–600 C), biomass-to-water ratio (1:5 and Agro-foo