Basic Study on Steam Gasification of Food Wastes

DOI IR HANDLE Web Site 1 Citations 16 References
  • Tanaka Masaaki
    Refrigeration & Air Conditioning Research Laboratory, Corporate Engineering Division, Matsushita Home Appliances Company, Matsushita Electric Industrial Co., Ltd.
  • Ozaki Hitoshi
    Refrigeration & Air Conditioning Research Laboratory, Corporate Engineering Division, Matsushita Home Appliances Company, Matsushita Electric Industrial Co., Ltd.
  • Moritomi Hiroshi
    Graduate School of Engineering, Gifu University

Bibliographic Information

Other Title
  • 厨芥を対象とした水蒸気ガス化に関する基礎的研究
  • チュウカイ オ タイショウ ト シタ スイジョウキ ガスカ ニ カンスル キソテキ ケンキュウ

Search this article

Abstract

This study aims to clarify basic properties of thermochemical reactions, such as pyrolysis and steam gasification conditions, of food mixtures that are discarded as food wastes (kitchen garbage). We also conducted experiments on wood chips for comparison. We found that the reactivity of food mixture in pyrolysis conditions was slightly inferior to that of wood chips. However, in steam gasification conditions, the reactivity of both samples was almost equal. Moreover, for the food mixtures in steam gasification conditions, the ratio of carbon conversion into gas was 0.89. To evaluate gas heat quantities for each process, almost 44% was for tar reformation and almost 56% was for pyrolysis gas and char gasification. Therefore, steam gasification was effective for the thermochemical reaction of food mixtures and this reaction could produce hydrogen rich fuel gases. In particular, by reforming tar effectively, the amount of fuel gas product increased significantly. These results suggest the possibility that food mixtures could be used as a fuel that is as valuable as wood chips.

Journal

Citations (1)*help

See more

References(16)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top