Studies on Catalytic Pyrolysis of Mustard Press Cake with NaCl

Under this present investigation, non-catalytic and catalytic pyrolysis of mustard press cake (MPC) was conducted in a 50 mm diameter and 640 mm long semi-batch pyrolyser in the temperature range of 673K to 1173K in a nitrogen atmosphere. Effects of temperature on yields of products, namely, char, pyro-oil and gas obtained from primary pyrolysis of MPC have been investigated. The kinetic rate constants of volatiles and char formations were determined in the temperature range under the study. The activation energies and pre-exponential factors were determined. The catalytic effects of NaCl on the pyrolysis of MPC have also been investigated at three different temperatures namely, 673K, 773K and 873K. Catalyst loading was varied from 5-15% (w/w biomass). The product yields of catalytic and non-catalytic pyrolysis of MPC was compared. The activation energies of catalytic pyrolysis have been observed to be low in comparison to non-catalytic ones.