Thermal–chemical conversion is needed to improve
the quality
of bio-oil. When bio-oil is heated, it polymerizes to form coke, causing
severe problems to its upgrading processes and thus hindering its
further utilization. As stable free radicals are generated and attached
to coke during the active radical polymerization of bio-oil, figuring
out the evolution of stable free radicals is a key to revealing the
coke formation mechanisms. In this study, bio-oil pyrolysis was conducted
between 300 and 600 °C, coupled with in situ electron paramagnetic
resonance (EPR) detection. The results indicate that the stable free
radicals generated during pyrolysis are related to bio-oil polymerization
and coke structure change. In the heating stage, the stable free radicals
are generated from the polymerization of bio-oil and the condensation
of coke, and the process can be expressed by two first-order kinetics
with activation energies of 14.57 and 10.51 kJ/mol, respectively.
The aromatic structure stable radicals are generated mainly by the
polymerization of bio-oil with an activation energy of 12.66 kJ/mol.
In the cooling stage, the free radical reaction would be caused by
coke shrinkage, leading to further changes in coke structure.