Kinetic Analysis of Durian Rind Pyrolysis Using Model-Free Method

Abstract

In this study, the thermal degradation behavior and kinetic parameters of durian rind were investigated by using the thermogravimetric analysis technique. The experiments were performed in the temperature range of 313 – 1,073 K with the heating rate of 5, 10, 20 and 40 Kmin−1. Three model-free methods namely Friedman (FR) method, Kissinger-Akahira-Sunose (KAS) method, and Flynn-Wall-Ozawa (FWO) method were used to attain the kinetic parameters. The results show that the thermal degradation of durian rind exhibits 3 stages including dehydration stage (up to 380 K), active pyrolysis stage (380 – 680 K) and passive pyrolysis stage (above 680 K). A maximum rate loss shifts to a higher temperature with an increases in the heating rate. The values of kinetic parameters obtained from FR, KAS and FWO methods are in a good agreement with the experimental results. The average activation energies calculated by FR, KAS and FWO methods are reported at 243.02, 220.38 and 218.33 kJmol−1, respectively. Combining with heating value and chemical structure of durian rind, it can be stated that durian rind can become a useful source of alternative fuels and/or chemical feedstocks.