Kinetic Modeling of CO<sub>2</sub> Gasification Reactivity of Palm Kernel Shell (PSK)

Abstract

This research demonstrates the investigation of gasification reactivity behavior of palm kernel shell bio char using thermogravimetric analysis (TGA) at 850, 900 or 950°C under CO2. There are three fluid-solid kinetic models used to describe the reaction behavior of palm kernel shell bio char. The three models are volumetric model (VM), grain model (GM), and random pore model (RPM). From model results, the GM model and RPM model describe the reaction quite well. However, the GM model is considered as the best model in all three models to describe the reactivity of palm kernel shell bio char gasification reaction. From the GM model, the reaction starts from the surface and it moves to the core. As time go on, the gasify agent will defuse through the core and it keep the reaction go into the core. The activation energy of gasification reactivity of palm kernel shell bio char are 150kJ/mol for GM model. From the results, the coefficient of determination of GM model are 0.989, 0.989, and 0.961 at 850, 900, 950°C respectively.