In Deep Analysis on the Behavior of Grape Marc Constituents during Hydrothermal Carbonization

Abstract

Grape marc is a residue of the wine-making industry, nowadays not always effectively valorized. It consists of grape seeds (mostly lignocellulosic) and grape skins (mostly holocellulosic). In order to understand possible correlations between seeds and skins in forming hydrochar for it to be used as a solid biofuel, hydrothermal carbonization (HTC) was applied separately to grape marc and its constituents. HTC was performed at several process conditions (temperature: 180, 220 and 250 °C; reaction time: 0.5, 1, 3 and 8 h), in order to collect data on the three phases formed downstream of the process: solid (hydrochar), liquid and gas. An in deep analytical characterization was performed: ultimate analysis and calorific value for hydrochar, Total Organic Carbon (TOC) and Inductively Coupled Plasma (IPC) analyses for liquid phase, composition for gas phase. In previous works, the same experimental apparatus was used to treat residual biomass, obtaining interesting results in terms of possible hydrochar exploitation as a solid biofuel. Thus, the main objectives of this work were both to get results for validating the hypothesis to apply HTC to this feedstock, and to collect data for subsequent theoretical investigations. Moreover, a severity model was developed to allow a predictive description of the hydrochar yield as a function of a unique parameter condensing both temperature and reaction time effects. The results obtained demonstrate that this process can upgrade wet residues into a solid biofuel ad that the process can be satisfactorily described in terms of a severity factor.

Keywords

• hydrothermal carbonization
• HTC
• hydrochar
• grape marc
• organic waste
• thermochemical conversion