Abstract
Four waste streams from a chocolate factory were examined in view of their possible usage as a fuel: cocoa shell, jute bags, and two qualities of chocolate waste (milk, white). Thus, proximate and ultimate analyses and thermogravimetric analyses coupled with Fourier transform infrared (TG-FTIR) analyses were conducted. It was observed that milk and white chocolates have similar thermal properties; chocolate has a high calorific value (24.5 MJ kg−1). Pyrolysis of chocolate proceeds in two stages: the first from 190 to 300 °C and the second from 300 to 518 °C. During the first stage, alkaloids, such as theobromine and caffeine, evolve, and sugar decomposes, releasing acids, CO2, and water. During the second pyrolysis stage, cocoa butter and proteins decompose releasing volatile organics such as esters, acids, amides, phenols, CH4, CO, etc. Polyphenols such as catechin, procyanidins, etc. decompose during both pyrolysis stages. Generally, chocolate waste yields less CO2 and CO than cocoa shell and jute. In principle, it appears to be a promising source of energy and could be utilized by both co-firing and pyrolysis, producing fuels or chemicals.
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