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Comparison of the pyrolysis behavior of lignins from different tree species
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2009 (English)In: Biotechnology Advances, ISSN 0734-9750, E-ISSN 1873-1899, Vol. 27, no 5, 562-567 p.Article in journal (Refereed) Published
Abstract [en]

Despite the increasing importance of biomass pyrolysis. little is known about the pyrolysis behavior of lignin-one of the main components of biomass-due to its structural complexity and the difficulty in its isolation. In the present study, we extracted lignins from Manchurian ash (Fraxinus mandschurica) and Mongolian Scots pine (Pinus sylvestris var. mongolica) using the Bjorkman procedure, which has little effect on the structure of lignin. Fourier transform infrared (FTIR) spectrometry was used to characterize the microstructure of the Bjorkman lignins, i.e., milled wood lignins (MWLs), from the different tree species. The pyrolysis characteristics of MWLs were investigated using a thermogravimetric analyzer, and the release of the main volatile and gaseous products of pyrolysis were detected by FTIR spectroscopy. During the pyrolysis process, MWLs underwent thermodegradation over a wide temperature range. Manchurian ash MWL showed a much higher thermal degradation rate than Mongolian Scots pine MWL in the temperature range from 290-430 degrees C. High residue yields were achieved at 37 wt.% for Mongolian Scots pine MWL and 26 wt.% for Manchurian ash MWL. In order to further investigate the mechanisms of lignin pyrolysis, we also analyzed the FTIR profiles for the main pyrolysis products (CO2, CO, methane, methanol, phenols and formaldehyde) and investigated the variation in pyrolysis products between the different MWLs.

Place, publisher, year, edition, pages
2009. Vol. 27, no 5, 562-567 p.
Keyword [en]
Milled wood lignins, Pyrolysis, Thermogravimetric analysis, FTIR
National Category
Engineering and Technology
URN: urn:nbn:se:kth:diva-30810DOI: 10.1016/j.biotechadv.2009.04.010ISI: 000267741300005ScopusID: 2-s2.0-67349177476OAI: diva2:403238
QC 20110311Available from: 2011-03-11 Created: 2011-03-04 Last updated: 2011-03-11Bibliographically approved

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