Thermal characteristics and product formation mechanism during pyrolysis of penicillin fermentation residue

Zhiqiang Wang; Chen Hong; Yi Xing; Zaixing Li; Yifei Li; Jian Yang; Lihui Feng; Jiashuo Hu; Haipeng Sun

doi:10.1016/j.biortech.2019.01.030

Thermal characteristics and product formation mechanism during pyrolysis of penicillin fermentation residue

Bioresour Technol. 2019 Apr:277:46-54. doi: 10.1016/j.biortech.2019.01.030. Epub 2019 Jan 9.

Authors

Zhiqiang Wang¹, Chen Hong², Yi Xing¹, Zaixing Li³, Yifei Li⁴, Jian Yang⁴, Lihui Feng⁴, Jiashuo Hu⁴, Haipeng Sun⁵

Affiliations

¹ Department of Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China; Department of Environmental Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China.
² Department of Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China. Electronic address: hongchen@ustb.edu.cn.
³ Department of Environmental Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China.
⁴ Department of Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China.
⁵ China Certification Centre for Automotive Products Co., Ltd., Beijing 100044, China.

PMID: 30658335
DOI: 10.1016/j.biortech.2019.01.030

Abstract

This work studied thermal characteristics and product formation mechanism during pyrolysis of penicillin fermentation residue (PR). Results showed that PR pyrolysis proceeded in four stages. The kinetic triplet of each stage was calculated using Flynn-Wall-Ozawa, Kissinger-Akahira-Sunose, and integral master-plot methods. The kinetic model for stage 1 was the three-dimensional diffusion model, the simple reaction order model for stage 2 and stage 4, and the nucleation-growth model for stage 3. FTIR analysis suggested that the intensities of absorption peaks of NH, CO, CH, CN, and CO in chars weakened gradually with increasing temperature, corresponding to the production of CH₄, CO, NH₃, and HCN. GC-MS results indicated that the high protein content in PR resulted in a high fraction of nitrogenated compounds (amides and amines, nitriles, and N-heterocyclic species) in bio-oil. The formation mechanism of these compounds was discussed. Besides, bio-oil also contained large quantities of oxygenated compounds and a few hydrocarbons.

Keywords: Bio-oil; GC-MS analysis; Kinetics; Penicillin fermentation residue; Pyrolysis characteristics.

MeSH terms

Fermentation
Kinetics
Penicillins / metabolism*
Pyrolysis
Temperature

Substances

Penicillins