Evolution of water-soluble and water-insoluble portions in the solid products from fast pyrolysis of amorphous cellulose
The formation of water-soluble intermediates is an important phenomenon during cellulose pyrolysis. This study investigates the evolution of the water-soluble and water-insoluble portions in the solid products during the pyrolysis of an amorphous cellulose sample, which is known to generate substant...
| Main Authors: | , , |
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| Format: | Journal Article |
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American Chemical Society
2013
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| Online Access: | http://hdl.handle.net/20.500.11937/43909 |
| _version_ | 1848756844403621888 |
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| author | Liu, D. Yu, Yun Wu, Hongwei |
| author_facet | Liu, D. Yu, Yun Wu, Hongwei |
| author_sort | Liu, D. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | The formation of water-soluble intermediates is an important phenomenon during cellulose pyrolysis. This study investigates the evolution of the water-soluble and water-insoluble portions in the solid products during the pyrolysis of an amorphous cellulose sample, which is known to generate substantial amounts of water-soluble intermediates at low temperatures (250 and 300 °C). The yield of the water-soluble portion initially increases to a maximum up to 30% (on a carbon basis), depending on the pyrolysis conditions used in this study. Further pyrolysis reactions lead to a decrease in the yield of the water-soluble portion. In contrast, the yield of the water-insoluble portion initially decreases rapidly as pyrolysis proceeds and then starts to level off. Such leveling-off behavior of the water-insoluble portion indicates that at least part of the water-soluble portion is converted into the water-insoluble portion through repolymerization. An increase in temperature promotes the formation of the water-soluble portion because of the rapid breakage of hydrogen bonds in the pyrolyzing cellulose. The formation of non-sugar structures is accompanied by the evolution of the water-soluble and water-insoluble portions during pyrolysis. At the same conversion level, a higher temperature also results in the formation of more non-sugar structures in the water-soluble portion but fewer non-sugar structures in the water-insoluble portion. Because of the structural changes in both the water-soluble and water-insoluble portions, the selectivities of high-DP anhydro-sugar oligomers in the water-soluble portion decrease as pyrolysis proceeds. Higher temperature promotes the formation of anhydro-sugar oligomers, but reduces the selectivities of low-DP anhydro-sugar oligomers. |
| first_indexed | 2025-11-14T09:18:39Z |
| format | Journal Article |
| id | curtin-20.500.11937-43909 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T09:18:39Z |
| publishDate | 2013 |
| publisher | American Chemical Society |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-439092017-09-13T13:42:27Z Evolution of water-soluble and water-insoluble portions in the solid products from fast pyrolysis of amorphous cellulose Liu, D. Yu, Yun Wu, Hongwei The formation of water-soluble intermediates is an important phenomenon during cellulose pyrolysis. This study investigates the evolution of the water-soluble and water-insoluble portions in the solid products during the pyrolysis of an amorphous cellulose sample, which is known to generate substantial amounts of water-soluble intermediates at low temperatures (250 and 300 °C). The yield of the water-soluble portion initially increases to a maximum up to 30% (on a carbon basis), depending on the pyrolysis conditions used in this study. Further pyrolysis reactions lead to a decrease in the yield of the water-soluble portion. In contrast, the yield of the water-insoluble portion initially decreases rapidly as pyrolysis proceeds and then starts to level off. Such leveling-off behavior of the water-insoluble portion indicates that at least part of the water-soluble portion is converted into the water-insoluble portion through repolymerization. An increase in temperature promotes the formation of the water-soluble portion because of the rapid breakage of hydrogen bonds in the pyrolyzing cellulose. The formation of non-sugar structures is accompanied by the evolution of the water-soluble and water-insoluble portions during pyrolysis. At the same conversion level, a higher temperature also results in the formation of more non-sugar structures in the water-soluble portion but fewer non-sugar structures in the water-insoluble portion. Because of the structural changes in both the water-soluble and water-insoluble portions, the selectivities of high-DP anhydro-sugar oligomers in the water-soluble portion decrease as pyrolysis proceeds. Higher temperature promotes the formation of anhydro-sugar oligomers, but reduces the selectivities of low-DP anhydro-sugar oligomers. 2013 Journal Article http://hdl.handle.net/20.500.11937/43909 10.1021/ie401806y American Chemical Society restricted |
| spellingShingle | Liu, D. Yu, Yun Wu, Hongwei Evolution of water-soluble and water-insoluble portions in the solid products from fast pyrolysis of amorphous cellulose |
| title | Evolution of water-soluble and water-insoluble portions in the solid products from fast pyrolysis of amorphous cellulose |
| title_full | Evolution of water-soluble and water-insoluble portions in the solid products from fast pyrolysis of amorphous cellulose |
| title_fullStr | Evolution of water-soluble and water-insoluble portions in the solid products from fast pyrolysis of amorphous cellulose |
| title_full_unstemmed | Evolution of water-soluble and water-insoluble portions in the solid products from fast pyrolysis of amorphous cellulose |
| title_short | Evolution of water-soluble and water-insoluble portions in the solid products from fast pyrolysis of amorphous cellulose |
| title_sort | evolution of water-soluble and water-insoluble portions in the solid products from fast pyrolysis of amorphous cellulose |
| url | http://hdl.handle.net/20.500.11937/43909 |