Kinetic parameters study for the slow pyrolysis of coffee residues based on thermogravimetric analysis

dc.contributor.authorTibola, Fernando L.
dc.contributor.authorOliveira, Tiago J. P. de
dc.contributor.authorCerqueira, Daniel A.
dc.contributor.authorAtaíde, Carlos H.
dc.contributor.authorCardoso, Cássia R.
dc.date.accessioned2022-04-11T11:48:38Z
dc.date.available2022-04-11T11:48:38Z
dc.date.issued2020
dc.description.abstractThermal decomposition of coffee husks was investigated by thermogravimetric analyses. The proximate, ultimate and composition analyses were performed. Thermogravimetric tests were realized, the material was heated to 1173 K using five heating rates: 5, 10, 15, 20, 25 K min-1. The kinetic parameters were estimated using the methods of Kissinger-Akahira-Sunose and Friedman, the distributed activation energy model and the independent parallel reactions model. The isoconversional models of Kissinger-Akahira-Sunose and Friedman showed the dependence between determined values of activation energy and mass conversion, the activation energy values varied from 1437.39 to 199.22 kJ mol-1 for Kissinger-Akahira-Sunose and from 127.81 to 230.35 kJ mol-1 for Friedman model. The values of activation energy were determined for Miura-Maki method; varying from 137.39 to 199.22 kJ mol-1. The model of parallel and independent reactions showed the presence of six different reactions (with activation energy values varying from 42.0 to 214.2 kJ mol-1) occurring during coffee husks pyrolysis, indicating a complex reaction. Currently, works regarding the determination of kinetic parameters for coffee husks pyrolysis are not common. The present work is the first report using the model of parallel and independent reactions to estimate kinetic parameters for pyrolysis of coffee husks, a residue widely generated worldwide.pt_BR
dc.formatpdfpt_BR
dc.identifier.citationTIBOLA, F. L. et al. Kinetic parameters study for the slow pyrolysis of coffee residues based on thermogravimetric analysis. Química Nova, São Paulo, v. 43, n. 4, p. 426-434, 2020.pt_BR
dc.identifier.issn1678-7064
dc.identifier.urihttp://dx.doi.org/10.21577/0100-4042.20170511pt_BR
dc.identifier.urihttp://www.sbicafe.ufv.br/handle/123456789/13457
dc.language.isoenpt_BR
dc.publisherSociedade Brasileira de Químicapt_BR
dc.relation.ispartofseriesQuímica Nova;v.43, n.4, 2020
dc.rightsOpen Accesspt_BR
dc.subjectCoffee huskspt_BR
dc.subjectPyrolysispt_BR
dc.subjectThermogravimetrypt_BR
dc.subjectKinetic parameterspt_BR
dc.subject.classificationCafeicultura::Resíduos e subprodutos do cafépt_BR
dc.titleKinetic parameters study for the slow pyrolysis of coffee residues based on thermogravimetric analysispt_BR
dc.typeArtigopt_BR

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