Abstract
This work investigates the effect of production scales (laboratory, bench, and pilot) by pyrolysis of Açaí (Euterpe oleracea Mart.) seeds at 450 °C and 1.0 atmosphere, on the yields of reaction products and acid value of bio-oils. The experiments were carried out in batch mode using a laboratory scale reactor of 143 mL, a bench scale reactor of 1.5 L, and a pilot scale reactor of 143 L (≈1:10:1000). The bio-oil was obtained in pilot scale, fractionated by distillation to produce biofuel-like fractions. The distillation of bio-oil was carried out in a laboratory column. The physical-chemistry properties (density, kinematic viscosity, acid value, and refractive index) of bio-oils and distillation fractions were determined. The qualitative analysis was determined by FT-IR and the chemical composition by GC-MS. The pyrolysis showed bio-oil yields from 4.37 to 13.09 (wt.%), decreasing with reactor volume. The acid value of bio-oils varied from 68.31 to 70.26 mg KOH/g. The distillation of bio-oil produced gasoline, light kerosene, and kerosene-like fuel fractions, and the yields were 16.16, 19.56, and 41.89 (wt.%), respectively. The physical-chemistry properties of distillation fractions increase with temperature. The FT-IR analysis of bio-oils and distillation fractions identified the presence of functional groups characteristic of hydrocarbons (alkenes, alkanes, aromatics, and aromatics rings) and oxygenates (carboxylic acids, ketones, esters, ethers, alcohols, phenols). The GC-MS identified 48.24 (area.%) hydrocarbons and 51.76 (area.%) oxygenates in the bio-oil produced in bench scale and 21.52 (area.%) hydrocarbons and 78.48 (area.%) oxygenates in the bio-oil produced in pilot scale. The gasoline-like fraction was composed by 64.0 (area.%) hydrocarbons and 36.0 (area.%) oxygenates, light kerosene-like fraction by 66.67 (area.%) hydrocarbons and 33.33 (area.%) oxygenates, and kerosene-like fraction by 19.87 (area.%) hydrocarbons and 81.13 (area.%) oxygenates.
Highlights
Açaí (Euterpe oleracea Mart.) is a native palm of natural occurrence in tropical Central and South America [1]
The same behavior was observed for the densities, kinematic viscosities, and refractive indexes of gasoline, light kerosene, and kerosene-like like fractions with increasing boiling temperature
The results reported by Elkasabi et al [53], show that fractional distillation was not effective to diminish the acid values of tail-gas reactive pyrolysis (TGRP) bio-oil with initial high acid values, what does not agree with the results reported by Capunitan and Capareda [48], as well as those presented in Table 6, showing that the acid values of distillation fractions are lower than that of raw bio-oil, proving that distillation was effective
Summary
Açaí (Euterpe oleracea Mart.) is a native palm of natural occurrence in tropical Central and South America [1]. The palm gives a dark-purple, berry-like fruit, clustered into bunches [2]. The fruit is a staple food in rural and urban areas of the Amazon River estuary, in the State Pará (Pará-Brazil), with great economic importance for both rural areas and at regional levels [5]. It has become one of the most important export products of the Amazon River estuary to other parts of Brazil [5], as well as overseas [6].
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