Release and Transformation of Sodium in Kitchen Waste during Torrefaction
The release and transformation of typical chemical forms of sodium (i.e., H2O-soluble salts and carboxylates) in kitchen waste during torrefaction at 200-300 °C was investigated in this study. It was found that sodium release is negligible (<2%) at 200 °C after torrefaction for 15 min, but th...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Published: |
American Chemical Society
2014
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| Online Access: | http://pubs.acs.org/doi/abs/10.1021/ef500066b http://hdl.handle.net/20.500.11937/13402 |