Investigating the Kinetic Parameters in the Thermal Analysis of Jojoba Cake | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 7, July 2023, Page 245-256 PDF (1.21 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.160576.6924 | ||||
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| Authors | ||||
Neama Madany   1; Mamdouh Gadalla2; Fatma Hanafy Ashour 3; Magdi Abadir4
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| 1Chemical Engineering Department, Faculty of Engineering, Cairo University, Cairo, Egypt | ||||
| 2The chemical Engineering Department, Faculty of Engineering, Port-Said University,Port-Said, Egypt | ||||
| 3The chemical Engineering Department, Faculty of Engineering, Cairo University,Cairo, Egypt | ||||
| 4The chemical Engineering Department, Faculty of Engineering, Cairo University, Cairo, Egypt | ||||
| Abstract | ||||
| Jojoba seeds are processed to produce an oil of use in many industries. The cake left after oil extraction contains obnoxious substances which make it hazardous to use as animal fodder. In the present work, thermal analysis was used to identify the kinetics of biochar formation from the de-oiled residue. TG –DTG curves showed that decomposition takes place in two major steps corresponding to the devolatilization of hemicellulose, cellulose, and lignin. The residual material left consists of biochar which undergoes cracking up to about 500oC. The final ash constitutes about 17.2% of the dry material. Three iso-conversional methods were used in that work to investigate the decomposition kinetics, namely the FWO, KSA and Friedman techniques. Results proved that while the first decomposition step followed first order kinetics with average activation energy values ranging from 86.19 to 90.11 kJ.mol-1, the second step was controlled by reaction at interface with activation energies ranging from 93.26 to 99.37 kJ.mol-1, depending on the kinetic model used. | ||||
| Keywords | ||||
| Jojoba; De-oiled cake; Thermal analysis; Kinetics; Activation energy | ||||
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