Physico-chemical properties of macadamia nut shell post-gasification residues and potential agricultural application

Linh Ngoc Vu, Thu Phuong Nguyen, Phuong Thu Le, Thi Mai Thanh Dinh, Hong Nam Nguyen
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Abstract

In–depth information about the characteristics and potential use of post-gasification residues is the key to unlock the sustainability potential of biomass gasification. This study aimed to explicate the physico-chemical properties of residues after the gasification of macadamia nut shell using a commercial gasifier. The results revealed an important amount of carbon content remained in the residues, marking the low conversion efficiency of the process. The obtained residues were deemed unsuitable for use as adsorbents due to low surface areas with non-porous structures. However, the surface of the residues contained multiple carboxyl and hydroxyl functional groups. Also, a remarkable amount of K (up to 86 wt% of the char’s total inorganic elements) was observed to be evenly distributed on the char surface. The results solidified the possibility of utilizing the residues as bio-fertilizers, and provided essential data for the development of sustainable energy production processes using macadamia nut shell for gasification.
澳洲坚果壳气化后残留物的物理化学特性和农业应用潜力
深入了解气化后残留物的特性和潜在用途是释放生物质气化可持续发展潜力的关键。本研究旨在阐述使用商用气化炉气化澳洲坚果外壳后残留物的物理化学特性。研究结果表明,残渣中残留着大量的碳,这表明该工艺的转化效率较低。由于无孔结构的表面积较低,所获得的残渣被认为不适合用作吸附剂。然而,残渣表面含有多个羧基和羟基官能团。此外,还观察到大量的 K(占焦炭无机元素总量的 86%)均匀地分布在焦炭表面。这些结果证实了将残渣用作生物肥料的可能性,并为利用澳洲坚果外壳气化开发可持续能源生产工艺提供了重要数据。
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