Co-liquefaction of microalgae and polypropylene in sub-/super-critical water

Abstract

The co-liquefaction process of D. tertiolecta and PP was investigated and the addition of PP mainly impacts the composition of the bio-oil.

Interactions of the Main Components in Paper‐Plastic‐Aluminum Complex Packaging Wastes during the Hydrothermal Liquefaction Process

“…Wu et al. 19 studied the co‐liquefaction mechanism of Dunaliella alga and polypropylene, and found that the acid content was lower than 100 mg L −1 when the ratio of Dunaliella :polypropylene was 8:2, which was far lower than that of Dunaliella of 18.73 wt %. Hongthong et al.…”

“…Thus, the H content in bio-oil was increased and the acidity would be decreased [36][37][38]. Wu et al [19] studied the co-liquefaction mechanism of Dunaliella alga and polypropylene, and found that the acid content was lower than 100 mg L -1 when the ratio of Dunaliella:polypropylene was 8:2, which was far lower than that of Dunaliella of 18.73 wt %. Hongthong et al [39] found that the oxygen content in bio-oil decreased from 18 to 10 wt % when adding 10 wt % PE to pistachio hulls, and the HHV increased from 33.6 to 38.0 MJ kg -1 .…”

“…Interestingly, the co-liquefaction of the main components in Al-PE-Pa exhibits a synergistic effect. Co-liquefaction of biomass with hydrogen-rich plastics can successfully achieve hydrodeoxidization of bio-oil [19,20]. Seshasayee et al [21] found that the co-liquefaction of biomass and plastics can increase the bio-oil yield by two times and accelerate the deploymerization of plastics.…”

“…Interestingly, the co‐liquefaction of the main components in Al‐PE‐Pa exhibits a synergistic effect. Co‐liquefaction of biomass with hydrogen‐rich plastics can successfully achieve hydrodeoxidization of bio‐oil 19, 20. Seshasayee et al.…”

The role of polysaccharides and proteins in bio-oil production during the hydrothermal liquefaction of algae species

“…In general, previous studies were mainly focused on interactions between carbohydrates and proteins, the socalled Maillard reactions. 19,20 The effects of interactions between carbohydrates/proteins and lipids on product yields and qualities during the HTL process have mostly been studied using the predictive model. 14,21,22 However, the predictability was veried by using the model and actual feedstocks; the potential existing interactions between carbohydrates and lipids, proteins and lipids were still unclear.…”