doi: 10.18178/ijcea.2024.15.1.813
Effect of Hydrotalcite Addition on Gasification during the Pyrolysis of Food Waste
Yuko Katako
,
Miyuu Arai ,
Chisato Inaba ,
Shina Momiyama ,
Naoyuki Morita*
- Tokyo Metropolitan High School of Science and Technology, Tokyo, Japan
- Manuscript receivedOctober 20, 2023
- revisedNovember 15, 2023
- acceptedMarch 3, 2024
- publishedJune 27, 2024
Abstract
Approximately 1.3 billion tons of food waste, or one-third of the food produced globally, is generated annually, which is enough to feed 2 billion people. Food waste is generated throughout the supply chain, during the procurement of raw materials for products, manufacturing, sales, and consumption. Furthermore, food waste is one of the most significant environmental problems. Although reductions in carbon dioxide emissions are being made around the world and are attributed to the use of fossil fuels, food waste involves the loss of various resources that are necessary elements in the production process and the release of greenhouse gases that contribute to climate change. In this study, synthetic hydrotalcite (Mg<sub>1-X</sub>Al<sub>X</sub>(OH)<sub>2</sub>(CO<sub>3</sub>)<sub>X/2</sub>・mH<sub>2</sub>O) was added to simulated food waste (cooked rice), and its effect on the production of combustible gases (CH<sub>4</sub>, C<sub>2</sub>H<sub>4</sub>, C<sub>2</sub>H<sub>6</sub>, C<sub>3</sub>H<sub>6</sub>, and C<sub>3</sub>H<sub>8</sub>) during pyrolysis at 500 °C was examined. Changing the concentration of synthetic hydrotalcite affected the yield of combustible gases.
Keywords
- food waste
- pyrolysis
- hydrotalcite
- flammable gas
- alkali catalyst
- carbon dioxide
- food problem
How to Cite
Yuko Katako, Miyuu Arai, Chisato Inaba, Shina Momiyama, and Naoyuki Morita, "Effect of Hydrotalcite Addition on Gasification during the Pyrolysis of Food Waste," International Journal of Chemical Engineering and Applications, vol. 15, no. 1, pp. 36-40, 2024. https://doi.org/10.18178/ijcea.2024.15.1.813
Copyright & License
Copyright © 2024 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
