Pyrolysis characteristics, thermo-kinetic parameters, and evolved gas analysis for waste biomass derived from food processing industries

This study investigates the pyrolysis behavior, thermo-kinetic parameters, and the evolved gas characteristics of waste biomass generated by food processing industries, to assess its potential as a bioenergy feedstock. For this purpose, a biomass mixture sample consisting of orange peel, pineapple peel, potato peel, and corn cob was analyzed for ultimate and proximate attributes. The studied sample resembles the unsorted solid residues from food processing industries that manufacture products such as juices, chips, and jams. TGA experiments were conducted at four different heating rates (5, 10, 15, and 20 °C/min). The pyrolytic volatiles were identified using a thermogravimetric analyzer (TGA) coupled online with Fourier transform infrared spectroscopy (FTIR) and gas chromatography-mass spectroscopy (GC–MS). The evolved gas analysis revealed the formation of a wide array of products, including furans, phenols, ketones, esters, alcohol, acids, alkenes, and aromatics, along with nitrogenous species. The formation of alkenes and aromatics suggests potential for producing transportation fuel fractions, while the generation of N/O-compounds calls for the utilization of a secondary catalytic treatment to improve the quality of the pyrolytic oil. The outcomes presented herein provide a technical foundation for operations that serve to convert the abundant food processing waste into bioenergy and value-added products. • The study investigates the pyrolysis process of a biomass waste mixture from food processing industries. • Thermo-kinetic parameters were determined using model-free methods. • The acquired decomposition mechanisms largely reflect the complex structural composition of the mixture. • A comprehensive evolved gas analysis is reported using the on-line TGA-FTIR-GCMS technique. • Several categories of value-added products are reported including alkenes, amines, phenolics, and aromatics.