Speaker
Description
One of the main sources of organic waste in the food processing industry is the meat sector. Various materials such as bones, fats, teeth, hair, skins, bacon fringes, and tallow are examples of the waste that remains. This type of waste has the potential to contaminate the environment and endanger human health. The ability to convert waste into energy could lead to new alternative fuels and specific adsorbent materials, suggesting enhanced resource management and sustainability. Several thermal treatments for destroying these wastes through combustion, incineration, gasification, or pyrolysis could serve as interesting alternatives
This study used a revolutionary waste recovery strategy to investigate the possibility of using various meat waste components (fat and bone) for green energy applications. The study has specifically focused on pyrolysis as a possible thermal treatment of meat waste to transform it into products with higher energetic values. Processes of pyrolysis is the thermal decomposition of waste, typically at 400–800 °C, in the absence of oxygen, that produces a carbon-rich solid residue (biochar), liquid (bio-oil), gaseous products (syngas which were not condensable gases) with high energy value. Furthermore, the quality and distribution of the pyrolysis products mostly depend on a few experimental parameters: reaction temperature, heating rate, residence time, reactor type, and used raw material. The fundamental objectives of this study were to establish the optimal pretreatment approach and pyrolysis conditions, and then investigate their effect on yields and qualities of pyrolysis products.
Keywords : Meat bones, Fats, Thermal treatment, Pyrolysis
| Scientific Sections | Green Technologies |
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