HYDROTHERMAL LIQUEFACTION OF FOOD PROCESSING RESIDUES: APPLICATION TO BLACKCURRANT POMACE

Abstract : This study reports hydrothermal liquefaction of blackcurrant pomace to produce bio-oil, focusing on the influence of several process parameters on yields and carbon distribution between phases: holding time (0-240 min), temperature (290-335°C), and addition of sodium hydroxide NaOH to vary the initial pH (3.1-12.8). Bio-oil yields up to 34 wt. % on a dry matter basis were obtained. An optimum temperature of 310°C corresponding to 30 wt. % bio-oil yield was observed, while higher temperatures decrease bio-oil recovery. At 300°C, holding time does not have a significant influence on the results: short holding times already achieve biomass conversion and relatively high bio-oil yields. Finally, increasing the initial pH of the feed by addition of NaOH inhibits char formation and enhances the bio-oil yield as well as the transfer of carbon to the aqueous phase. The char yield drops from 35 wt. % at pH = 3.1 (case without NaOH) to 24 wt. % at pH = 12.8 (corresponding to a NaOH/dry matter ratio of 9 wt. %). At the same time, the fraction of carbon remaining in the aqueous phase increases from 12 wt. % at pH = 3.1 to 25 wt. % at pH = 12.8.
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M Déniel, G Haarlemmer, A Roubaud, Elsa Weiss-Hortala, Jacques Fages. HYDROTHERMAL LIQUEFACTION OF FOOD PROCESSING RESIDUES: APPLICATION TO BLACKCURRANT POMACE. 23rd European Biomass Conference and Exhibition, Jun 2015, Vienne, Austria. pp.928-934, ⟨10.5071/23rdEUBCE2015-3AO.6.3⟩. ⟨hal-01509377v1⟩

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