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Chemistry and Industry of Forest Products ›› 2020, Vol. 40 ›› Issue (1): 45-52.doi: 10.3969/j.issn.0253-2417.2020.01.007

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Pyrolysis Characteristics of Coconut Shell Based on TG-FTIR and Py-GC-MS Analysis

Qiang CHEN1,2,Yan WANG2,Huamin ZHAI1,*()   

  1. 1. College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
    2. Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
  • Received:2019-05-16 Online:2020-02-28 Published:2020-03-06
  • Contact: Huamin ZHAI E-mail:hzhai@njfu.edu.cn
  • Supported by:
    国家自然科学基金资助项目(31070524)

Abstract:

The thermogravimetric, pyrolysis behavior and pyrolytic products of coconut shells meal were analyzed by thermogravimetry-Fourier transform infrared spectroscopy(TG-FTIR) and pyrolysis-gas chromatography and mass spectrometry(Py-GC-MS). Three-dimensional infrared spectroscopy was used to detect the gas products in the pyrolysis process, based on the analysis of TG and DTG curves under N2/air atmosphere. The results showed that the maximum weight loss peak temperature(Tm) was 347.8℃, and the residual was 32.0%, CO2 was the main gas product under the N2 atmosphere. The solid residual was only 6.5%, and Tm was 282.1℃, and the released gas were CO2, CO, H2O and CH4, under the air atmosphere.Py-GC-MS results showed that phenolic compounds were the main products. There were 39 pyrolysis products, among which 12 kinds of products were phenolic compounds (GC content 40.0%) at the temperature 400℃. There were 56 pyrolysis products, among which 18 kinds of products were phenolic compounds (GC content 45.8%) at the temperature 700℃.

Key words: thermal weight loss, TG-FTIR, Py-GC-MS, coconut, pyrolysis characteristics

CLC Number: