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- Title
Pyrolysis Product Evolution Characteristics of Bio-Ferment Residue Using Thermogravimetric Analysis, Fourier Transform Infrared Spectroscopy, and Mass Spectrometry.
- Authors
Du, Y.; Jiang, X.; Ma, X.; Liu, X.; Lv, G.; Jin, Y.; Wang, F.; Chi, Y.; Yan, J.
- Abstract
Bio-ferment residues (BR) are wastes produced by a biological fermentation process for the production of antibiotics. In this work, the evolution characteristics of pyrolysis products of BR were studied using TG-FTIR analysis and MS analysis. It was found that species such as HO, NH, CH, carboxylic acid, aldehydes, alkanes, HCN, HNCO, CO, and CO were released at a temperature lower than 600°C. Above 600°C, the dominant products were H, CO, and CO. Scarcely any acetylene or benzene was observed. HCN and HNCO were found to evolve in a small amount, while other potential pollutants such as HS, COS, and CS were hardly detected.
- Subjects
PYROLYSIS; SPECTRUM analysis; FOURIER transform infrared spectroscopy; MASS spectrometry methodology; DIMERIC ions
- Publication
Journal of Applied Spectroscopy, 2015, Vol 81, Issue 6, p1073
- ISSN
0021-9037
- Publication type
Article
- DOI
10.1007/s10812-015-0054-7