Abstract
Food waste gasification can be inhibited by high moisture content in food waste. Two common pre-treatments technologies are proposed to treat food waste. The comparative analysis chars derived from different pre- treatments were conducted regarding char properties and gasification reactivity. Cabbage and chicken were pre-treated by two different processes, hydrothermal carbonization at 180-220°C and pyrolytic carbonization at 300-400°C. The result showed that HTC-chars has higher VM but a decrease in O and ash content were seen. The nitrogen content can also be significantly reduced by HTC. However, HTC-chars showed slower char gasification reactivity. To determine the best pre-treatment method for food waste, information from a further study such as the syngas analysis, the tar concentration, and gas emission from gasification should be acquired.
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