THE EFFECT OF PYROLYSIS TEMPERATURE STRATIFICATION ON THE CHEMICAL COMPOUND OF WOOD VINEGAR PRODUCTION FROM HARDWOOD, SOFTWOOD, AND BAMBOO

Abstract

Generally, wood vinegar (WV) is produced from one-step carbonization for all purposes, i.e., antibacterial, food preservative, and agriculture. This carbonization process will result in WV with high phenol content. High phenol is beneficial for antimicrobials but can cause damage to plants if the WV concentration is not suitable. This research aimed to examine the effects of pyrolysis temperature stratification on three other biomass pyrolysis. This study uses hardwood, softwood, and nonwood waste, which are pyrolyzed with temperature stratification, namely 200, 300, 400, and 500 oC. Proximates of raw material, pH, specific gravity, acetic acid, phenol, FTIR, and GCMS were used to characterize the physicochemical properties of the WV. The results showed that the pyrolysis temperature stratification affected the physicochemical of WV. The lowest acetic acid and phenol primarily obtained at a temperature of 200 oC, found in teak wood vinegar (TWV), followed by bamboo (BWV) and pine wood (PWV), i.e., 1.92%, 4.9%, 8.02% (acetic acid) 0.1%, 0.2%, and 0.52% (phenol) respectively. In general, liquid smoke at 200 oC is dominated by 2-methoxy phenol (in TWV & PWV), but at BWV, it is dominated by 2,6-Dimethoxyphenol. There were four dominant groups of compounds, namely acids, phenols, lactones, and carbonyls.