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Thermochemical Conversion of Biomass to Power and Fuels
Published in Jay J. Cheng, Biomass to Renewable Energy Processes, 2017
Hasan Jameel, Deepak R. Keshwani
Bio-oils are dark brown and free flowing organic liquids and are comprised of oxygenated compounds. They are known as pyrolysis oils, wood liquids, liquid smoke, wood distillates, and liquid wood. The major compounds involved are hydroxyaldehydes, hydoxyketones, sugars, dehydrosugars, carboxylic acids, and phenolic compounds. Bio-oils also have oligomers from lignin and cellulose with molecular weights from 100 to 5000 g/mol. Bio-oil can be considered a micro emulsion with a continuous aqueous phase of holocellulose decomposition products and small molecules from lignin. The discontinuous phase is the pyrolytic lignin macromolecules. The ultimate analysis for typical bio-oils is CH1.9O0.7. Typical properties of bio-oils are shown in Table 10.9.
Biopower Technologies
Published in Viorel Badescu, George Cristian Lazaroiu, Linda Barelli, POWER ENGINEERING Advances and Challenges, 2018
D. Chiaramonti, M. Prussi, A.M. Rizzo
When fast and intermediate pyrolysis is applied, the rapid condensation of pyrolysis vapours and aerosols originates a dark brown mobile liquid, the bio-oil, that has a heating value about half that of conventional fuel oil; synonyms for bio-oil include pyrolysis oils, pyrolysis liquids, biocrude oil (BCO), wood liquids, wood oil, liquid smoke, wood distillates, pyroligneous acid, and liquid wood (Mohan et al. 2006). The interest in pyrolysis for the production of liquid fuels resides in the possibility to convert a solid biomass into a liquid intermediate with higher energy density, improving transportation cost, and simplifying logistics and further processing, either upgrading or use.
Evaluation of Food and Food Contaminants
Published in William J. Rea, Kalpana D. Patel, Reversibility of Chronic Disease and Hypersensitivity, Volume 5, 2017
William J. Rea, Kalpana D. Patel
In contrast, open-flame cooking has deleterious effects on food nutrients. Benzo[a]pyrene are known carcinogens produced by open-flame cooking. Browning meat creates carcinogens such as polyaromatic hydrocarbons, which are enhanced with charcoal and liquid smoke. Gas flames also cause the formation of mutagens and carcinogens. Gas flames seem to be the most noxious for the chemically sensitive individual, as the gas actually penetrates the food it cooks. Also, boiling destroys heat-labile nutrients. Baking and reheating further destroy nutrients.
Cocoa bean skin waste as potential raw material for liquid smoke production
Published in Environmental Technology, 2020
Lienda Handojo, Antonius Indarto
The analysis of the product was focused on the yield and quality of liquid smoke. The yield of liquid smoke and possible tar was measured by the gravimetry method using a weight balance (Precisa XT 220A, Gravimetrics AG, Switzerland, precision 10−4). This gravimetry method has the capability to measure preciously a small weight changes, such as in the gas absorption process [34,35]. The remaining tar attached in the instrument was rinsed with acetone then measured by the same gravimetry method after evaporating acetone. The concentration of phenolic compounds in the liquid (diluted in chloromethane) was analysed by a Gas Chromatography/Mass Spectrometer (Shimadzu GCMS-QP-2010) with Rtx-5MS capillary column, following peak area evaluation [36,37]. Determination of acidity level was done through the acid-base titration process using NaOH solution with phenolphthalein as the indicator. The total acidity can be calculated as the amount of acetic acid in the liquid smoke. In the case of charcoal, the caloric value of solid was measured by using the calorimetric bomb. Determination of ash content is done by heating the charcoal for 6 h at 750°C in the furnace [38] while the determination of the water content of the charcoal was carried out by heating the charcoal in the oven for 24 h at 105°C following the method of BS 1377-2:1990. The influence of heating rate to the remaining mass of cocoa bean skin was also measured by thermogravimetry analysis (TGA) of Linseis (STA PT 1600, U.S.A.). TGA was performed on 20 mg of cocoa bean sample at three heating rate variations, those of 5°C/min, 10°C/min, and 15°C/min. Nitrogen was used as the inert gas at a pyrolysis temperature of 550°C.