Food Waste Devolatilization Kinetics with Demonstration of Its Implementation in Computational Modeling of a Fluidized Bed Pyrolysis Reactor
摘要
This study presents the derivation of a kinetic model for the devolatilization of post-consumption food waste using thermogravimetric analysis (TGA). The derived model was implemented in an Eulerian-Eulerian Computational Fluid Dynamics (CFD) framework to simulate pyrolysis in a fluidized bed reactor operating at 550 °C. Due to the heterogeneity and complexity of food waste composition, the reaction function and devolatilization kinetics were identified using a staged decomposition approach. As determined by TGA, these stages correspond to the decomposition of protein, cellulose, and hemicellulose approximately between 270 and 300 °C, and the decomposition of lipids approximately between 350 and 400 °C. The activation energy, obtained using three different model-free iso-conversional methods, was consistent, with an average value of