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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12227

Title: Thermochemical conversion and characterization of cocoa pod husks a potential agricultural waste from Ghana
Authors: Adjin-Tetteh, Maxwell
Asiedu, N.
Dodoo-Arhin, David
Karam, Ayman
Amaniampong, Prince Nana
Keywords: Biomass
Cocoa pod husks
Issue Date: Mar-2018
Publisher: Industrial Crops & Products
Citation: Industrial Crops & Products, 304–312
Abstract: Bio-Oils derived from biomass pyrolysis are promising feedstock for the direct production of valuable platform chemicals, fuels and energy from renewable and sustainable resources. Among the numerous technologies utilized for biomass pyrolysis, fast pyrolysis technologies are chosen for liquid products yield maximization, and characterized by short residence times for solids and vapors, operating temperatures in above ≥500 °C and very high heating rates. Inspired by the vast potential of biomass pyrolysis bio-oils, a thermochemical conversion (fast pyrolysis) and characterization of cocoa pod husks, an abundant agricultural biomass waste from Ghana, West Africa, has been investigated and their potential as renewable feedstock for the production of high-value added chemicals determined by analyzing chemical components of the derived bio-oil. GC–MS analysis of the bio-oil indicated that major constituents were 9, 12-octadecadienoic acid and hexadecanoic acid”. Product distributions revealed 58%wt. of bio-oil, 30%wt. of bio-char and 12%wt. of Non-condensable gas (obtained by difference). Ultimate, proximate, structural composition, calorific value and thermogravimetry analyses were also performed on the cocoa pod husks. Elemental analysis showed that the recovered milled cocoa pod husks contained about 7 elements potentially essential for plant growth.
Description: This article is published in Industrial Crops & Products and also available at https://doi.org/10.1016/j.indcrop.2018.02.060
URI: 10.1016/j.indcrop.2018.02.060
Appears in Collections:College of Engineering

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