Characterization of Char from the Pyrolysis of Tobacco
| Autor: | Mohammad R. Hajaligol, Vicki L Baliga, Ramesh K. Sharma, Jan B. Wooten, Pamela A. Martoglio-Smith |
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| Rok vydání: | 2002 |
| Předmět: |
Inert
Hot Temperature Magnetic Resonance Spectroscopy Atmospheric pressure Cross polarization fungi Analytical chemistry chemistry.chemical_element General Chemistry Oxygen chemistry.chemical_compound chemistry Spectroscopy Fourier Transform Infrared Tobacco Microscopy Electron Scanning Char Volatilization Cellulose General Agricultural and Biological Sciences Oxidation-Reduction Pyrolysis Chemical composition Nuclear chemistry |
| Zdroj: | Journal of Agricultural and Food Chemistry. 50:771-783 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf0107398 |
| Popis: | Pyrolysis of tobacco was studied in oxidative and nonoxidative (inert) environments at atmospheric pressure and temperatures ranging from 150 to 750 degrees C. The objective was to study the effect of pyrolysis conditions on the characteristics of the solid residue, i.e., char. The char was characterized using cross-polarization (13)C nuclear magnetic resonance (CPMAS NMR), Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), the Brunauer-Emmett-Teller (BET) surface area, and the elemental composition. The char yield from pyrolysis (i.e., nonoxidative) decreased sharply with an increase in temperature to ca. 22% (dry, ash-free basis) at high temperatures. In oxidative pyrolysis, i.e., in 5% oxygen, the char was completely oxidized above 600 degrees C. The gaseous product from pyrolysis at high temperatures contained a significant concentration of hydrogen. The surface area of the char was low, with a maximum of 8 m(2)/g at 400 degrees C. SEM analysis indicated that pyrolysis of the tobacco led to a gradual accumulation of inorganic crystals on the exposed surfaces, and some constituents also melted, resulting in the formation of vesicles by evolving gas. NMR analysis showed significant changes in pectin and sugar constituents of the tobacco and breaking of glycosidic bonds of cellulose at 300-500 degrees C before the char became predominantly aromatic at high temperatures. FTIR results showed a continuous decrease in the intensity of the OH stretch with temperature and the aromatic character to be at maximum at 550-650 degrees C. The H/C ratio of the char decreased continuously with temperature, while the O/C ratio became constant above 300 degrees C due to the presence of oxides and carbonates in the char. The results are consistent with the analysis of the evolved gases. |
| Databáze: | OpenAIRE |
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