Effect of Short-Time Hydrothermal Carbonization on the Properties of Hydrochars Prepared from Olive-Fruit Endocarps

Autor:	Manuel Cuevas, Ma Lourdes Martínez Cartas, Sebastián Sánchez
Rok vydání:	2018
Předmět:	Hydrothermal carbonization Fuel Technology 020401 chemical engineering Chemistry General Chemical Engineering Energy Engineering and Power Technology 02 engineering and technology 0204 chemical engineering 021001 nanoscience & nanotechnology 0210 nano-technology Pulp and paper industry Holding time
Zdroj:	Energy & Fuels. 33:313-322
ISSN:	1520-5029 0887-0624
DOI:	10.1021/acs.energyfuels.8b03335
Popis:	Endocarps of the olive fruit were subjected to short-time hydrothermal carbonization (SHTC) to study the effect of temperature and holding time on the properties of hydrochars. In general, the incr...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a90c3e9336b34d73ff5b9f6b100266a7 https://doi.org/10.1021/acs.energyfuels.8b03335 Zobrazit plný text záznamu