Liquefaction performances of bread crusts in subcritical water

Abstract

Hydrothermal liquefaction of bread crusts in subcritical water were performed in a micro-batch reactor. The influences of temperature (300 – 360 °C) and residence time (10-30 min) on bio-oil yield, boiling point distribution and functional groups in bio-oil were investigated. The results showed that bio-oil yield increased with increasing temperature and reaction time. Maximum bio-oil yield of 22.69wt% was obtained at 360 °C, 30min. The longer reaction time promoted the degradation of diesel to jet fuel and naphtha. The naphtha (C7-10) and jet fuel (C11-C15) increased to 29.9%, 51.82% at 30min from 20.49% and 36.14%, respectively. FT-IR analysis showed that esters, ketones, amides, acids and aldehydes were present in the bio-oil.