Chemical Characteristics and NaCl Component Behavior of Biochar Derived from the Salty Food Waste by Water Flushing
Abstract
:1. Introduction
2. Experimental
2.1. Raw Material
2.2. Experimental Methods
2.3. Analytical Methods
2.3.1. Characterization
2.3.2. X-ray Diffraction Spectroscopy
2.3.3. FT-IR
2.3.4. NMR
3. Results and Discussion
3.1. Chemical Composition of Salty Food-Waste-Derived Biochar
3.2. XRD Analysis of Salty Food-Waste-Derived Biochar
3.3. FT-IR Analysis of Salty Food-Waste-Derived Biochar
3.4. NMR Analysis of Salty Food Waste Derived Biochar
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Classification | Composition Ratio (wt %) | Methods of Food Ingredient Processing | |
---|---|---|---|
Food Ingredients | Processing Method | ||
Grains | 16 | Rice (16) | |
Vegetables | 51 | Napa cabbage (9) | Cutting width less than 100 mm. |
Potato (20) | Chop into 5 mm size pieces. | ||
Onion (20) | |||
Daikon (2) | |||
Fruits | 14 | Apple (7) | Split into 8 pieces in lengthwise. |
Mandarin/Orange (7) | |||
Meat and Fish | 19 | Meat (4) | Cutting width around 3 cm. |
Fish (12) | Split into 4 pieces. | ||
Egg shell (3) | |||
Total | 100 | 100 |
Sample ID | Component, wt % | Atomic Ratio | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
C | H | N | O | Na | Cl | Ash | C/N | H/C | O/C | |
Dry | 51.46 | 13.22 | 3.14 | 32.18 | - | - | - | 16.38 | 0.257 | 0.63 |
300 °C_STD | 60.97 | 5.37 | 5.28 | 23.66 | 1.21 | 1.56 | 4.72 | 11.55 | 0.088 | 0.39 |
300 °C_1%_B | 60.18 | 5.32 | 5.29 | 25.88 | 3.08 | 3.17 | 3.33 | 11.38 | 0.088 | 0.43 |
300 °C_1%_A | 61.70 | 5.59 | 5.24 | 25.19 | 2.02 | 1.51 | 2.28 | 11.77 | 0.091 | 0.41 |
300 °C_3%_B | 58.96 | 5.17 | 5.09 | 22.53 | 6.63 | 6.26 | 8.25 | 11.58 | 0.088 | 0.38 |
300 °C_3%_A | 63.21 | 5.46 | 5.16 | 24.34 | 2.67 | 1.50 | 1.83 | 12.25 | 0.086 | 0.39 |
300°C_5%_B | 57.29 | 5.04 | 4.98 | 20.83 | 9.30 | 8.74 | 11.86 | 11.5 | 0.088 | 0.36 |
300 °C_5%_A | 62.08 | 5.81 | 5.42 | 23.03 | 2.62 | 1.50 | 3.66 | 11.45 | 0.094 | 0.37 |
400 °C_STD | 64.69 | 3.64 | 5.09 | 17.82 | 1.92 | 1.90 | 8.76 | 12.71 | 0.056 | 0.28 |
400 °C_1%_B | 63.27 | 3.60 | 5.38 | 17.98 | 4.74 | 4.18 | 9.77 | 11.76 | 0.057 | 0.28 |
400 °C_1%_A | 68.71 | 4.28 | 5.04 | 17.60 | 4.01 | 1.20 | 4.37 | 13.63 | 0.062 | 0.26 |
400 °C_3%_B | 57.85 | 3.24 | 4.16 | 21.08 | 9.22 | 8.25 | 13.67 | 13.91 | 0.056 | 0.36 |
400 °C_3%_A | 65.43 | 3.70 | 5.26 | 20.94 | 3.43 | 1.19 | 4.67 | 12.44 | 0.057 | 0.32 |
400 °C_5%_B | 56.15 | 3.20 | 3.99 | 18.74 | 16.53 | 12.66 | 17.92 | 14.07 | 0.057 | 0.33 |
400 °C_5%_A | 68.43 | 4.34 | 4.51 | 19.47 | 4.64 | 1.36 | 3.25 | 15.17 | 0.063 | 0.28 |
500 °C_STD | 70.11 | 2.81 | 5.23 | 8.83 | 0.51 | 0.90 | 13.02 | 13.41 | 0.04 | 0.13 |
500 °C_1%_B | 68.82 | 2.71 | 5.22 | 10.45 | 3.98 | 3.74 | 12.80 | 13.18 | 0.039 | 0.15 |
500 °C_1%_A | 72.07 | 2.93 | 5.13 | 9.43 | 3.43 | 1.03 | 10.44 | 14.05 | 0.041 | 0.13 |
500 °C_3%_B | 65.72 | 2.69 | 4.63 | 10.33 | 9.65 | 9.42 | 16.63 | 14.19 | 0.041 | 0.16 |
500 °C_3%_A | 72.10 | 2.98 | 5.13 | 11.32 | 5.14 | 1.49 | 8.47 | 14.05 | 0.041 | 0.16 |
500 °C_5%_B | 61.78 | 2.43 | 4.44 | 10.50 | 15.56 | 13.80 | 20.85 | 13.91 | 0.039 | 0.17 |
500 °C_5%_A | 73.28 | 2.92 | 4.92 | 11.80 | 5.35 | 1.45 | 7.08 | 14.89 | 0.04 | 0.16 |
Sample ID | CEC (cmol/kg) | Extractable Cations (cmolc/kg) | |||
---|---|---|---|---|---|
Ca | K | Mg | Na | ||
300 °C_STD | 25.57 | 0.39 | 12.68 | 0.34 | 5.56 |
300 °C_1%_B | 22.20 | 0.29 | 7.77 | 0.12 | 6.99 |
300 °C_1%_A | 18.14 | 0.45 | 4.95 | 0.15 | 4.67 |
300 °C_3%_B | 22.42 | 0.17 | 4.06 | 0.06 | 11.08 |
300 °C_3%_A | 20.35 | 0.47 | 3.99 | 0.16 | 8.04 |
300 °C_5%_B | 110.71 | 0.35 | 16.59 | 0.24 | 86.26 |
300 °C_5%_A | 22.67 | 0.58 | 3.89 | 0.22 | 10.07 |
400 °C_STD | 62.94 | 1.10 | 44.07 | 1.37 | 14.21 |
400 °C_1%_B | 120.39 | 1.19 | 62.59 | 1.15 | 49.98 |
400 °C_1%_A | 36.65 | 0.90 | 18.00 | 0.64 | 12.71 |
400 °C_3%_B | 163.48 | 0.96 | 52.17 | 1.23 | 108.91 |
400 °C_3%_A | 52.60 | 1.30 | 16.17 | 1.00 | 24.68 |
400 °C_5%_B | 250.72 | 0.65 | 53.19 | 1.29 | 185.03 |
400 °C_5%_A | 39.46 | 1.06 | 9.90 | 0.86 | 22.80 |
500 °C_STD | 54.91 | 0.89 | 60.38 | 1.58 | 1.07 |
500 °C_1%_B | 75.22 | 0.83 | 62.37 | 1.10 | 14.88 |
500 °C_1%_A | 24.79 | 1.07 | 18.23 | 0.68 | 7.67 |
500 °C_3%_B | 156.81 | 0.76 | 67.59 | 1.22 | 92.30 |
500 °C_3%_A | 18.90 | 1.29 | 10.63 | 1.00 | 9.27 |
500 °C_5%_B | 262.08 | 0.63 | 73.55 | 1.31 | 189.90 |
500 °C_5%_A | 24.86 | 1.34 | 10.29 | 1.07 | 14.58 |
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Lee, Y.-E.; Jo, J.-H.; Kim, I.-T.; Yoo, Y.-S. Chemical Characteristics and NaCl Component Behavior of Biochar Derived from the Salty Food Waste by Water Flushing. Energies 2017, 10, 1555. https://doi.org/10.3390/en10101555
Lee Y-E, Jo J-H, Kim I-T, Yoo Y-S. Chemical Characteristics and NaCl Component Behavior of Biochar Derived from the Salty Food Waste by Water Flushing. Energies. 2017; 10(10):1555. https://doi.org/10.3390/en10101555
Chicago/Turabian StyleLee, Ye-Eun, Jun-Ho Jo, I-Tae Kim, and Yeong-Seok Yoo. 2017. "Chemical Characteristics and NaCl Component Behavior of Biochar Derived from the Salty Food Waste by Water Flushing" Energies 10, no. 10: 1555. https://doi.org/10.3390/en10101555