In this study, carbonization products of grape pomace (hydrochar and process water) have been thoroughly characterized in order to assess its fuel properties, physico-chemical composition and to optimize its production. The obtained detailed insight into transformations of the biomass during hydrothermal conversion between 180-220 degrees C revealed that the hydrochar obtained at 220 degrees C exhibits a considerable energetic potential, increased porosity and re-adsorption abbility. Hydrothermally induced structural changes in the obtained hydrochars were unveiled by thermal and morphology analysis, FTIR and NIR spectroscopy. Temperature increment caused a decrease in antioxidative capacity, anthocyanin and organic acid content in process water and simultaneous increase in total phenolic and individual organic components content. The overall effect of the reaction temperature on products characteristics was assessed by multivariate data analysis. Obtained results substantiated the sui...tability of hydrothermal conversion of grape pomace into highly valuable fuels and versatile products.
TY - JOUR
AU - Petrović, Jelena
AU - Perisic, Nebojša
AU - Dragišić Maksimović, Jelena
AU - Maksimović, Vuk
AU - Kragović, Milan
AU - Stojanović, Mirjana
AU - Lausević, Mila
AU - Mihajlović, Marija
PY - 2016
UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/935
AB - In this study, carbonization products of grape pomace (hydrochar and process water) have been thoroughly characterized in order to assess its fuel properties, physico-chemical composition and to optimize its production. The obtained detailed insight into transformations of the biomass during hydrothermal conversion between 180-220 degrees C revealed that the hydrochar obtained at 220 degrees C exhibits a considerable energetic potential, increased porosity and re-adsorption abbility. Hydrothermally induced structural changes in the obtained hydrochars were unveiled by thermal and morphology analysis, FTIR and NIR spectroscopy. Temperature increment caused a decrease in antioxidative capacity, anthocyanin and organic acid content in process water and simultaneous increase in total phenolic and individual organic components content. The overall effect of the reaction temperature on products characteristics was assessed by multivariate data analysis. Obtained results substantiated the suitability of hydrothermal conversion of grape pomace into highly valuable fuels and versatile products.
PB - Elsevier Science Bv, Amsterdam
T2 - Journal of Analytical and Applied Pyrolysis
T1 - Hydrothermal conversion of grape pomace: Detailed characterization of obtained hydrochar and liquid phase
EP - 277
SP - 267
VL - 118
DO - 10.1016/j.jaap.2016.02.010
ER -
@article{
author = "Petrović, Jelena and Perisic, Nebojša and Dragišić Maksimović, Jelena and Maksimović, Vuk and Kragović, Milan and Stojanović, Mirjana and Lausević, Mila and Mihajlović, Marija",
year = "2016",
abstract = "In this study, carbonization products of grape pomace (hydrochar and process water) have been thoroughly characterized in order to assess its fuel properties, physico-chemical composition and to optimize its production. The obtained detailed insight into transformations of the biomass during hydrothermal conversion between 180-220 degrees C revealed that the hydrochar obtained at 220 degrees C exhibits a considerable energetic potential, increased porosity and re-adsorption abbility. Hydrothermally induced structural changes in the obtained hydrochars were unveiled by thermal and morphology analysis, FTIR and NIR spectroscopy. Temperature increment caused a decrease in antioxidative capacity, anthocyanin and organic acid content in process water and simultaneous increase in total phenolic and individual organic components content. The overall effect of the reaction temperature on products characteristics was assessed by multivariate data analysis. Obtained results substantiated the suitability of hydrothermal conversion of grape pomace into highly valuable fuels and versatile products.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Analytical and Applied Pyrolysis",
title = "Hydrothermal conversion of grape pomace: Detailed characterization of obtained hydrochar and liquid phase",
pages = "277-267",
volume = "118",
doi = "10.1016/j.jaap.2016.02.010"
}
Petrović, J., Perisic, N., Dragišić Maksimović, J., Maksimović, V., Kragović, M., Stojanović, M., Lausević, M.,& Mihajlović, M.. (2016). Hydrothermal conversion of grape pomace: Detailed characterization of obtained hydrochar and liquid phase. in Journal of Analytical and Applied Pyrolysis
Elsevier Science Bv, Amsterdam., 118, 267-277.
https://doi.org/10.1016/j.jaap.2016.02.010
Petrović J, Perisic N, Dragišić Maksimović J, Maksimović V, Kragović M, Stojanović M, Lausević M, Mihajlović M. Hydrothermal conversion of grape pomace: Detailed characterization of obtained hydrochar and liquid phase. in Journal of Analytical and Applied Pyrolysis. 2016;118:267-277.
doi:10.1016/j.jaap.2016.02.010 .
Petrović, Jelena, Perisic, Nebojša, Dragišić Maksimović, Jelena, Maksimović, Vuk, Kragović, Milan, Stojanović, Mirjana, Lausević, Mila, Mihajlović, Marija, "Hydrothermal conversion of grape pomace: Detailed characterization of obtained hydrochar and liquid phase" in Journal of Analytical and Applied Pyrolysis, 118 (2016):267-277,
https://doi.org/10.1016/j.jaap.2016.02.010 . .
