Effect of Short-Time Hydrothermal Carbonization on the Properties of Hydrochars Prepared from Olive-Fruit Endocarps
Endocarps of the olive fruit were subjected to short-time hydrothermal carbonization (SHTC) to study the effect of temperature and holding time on the properties of hydrochars. In general, the increase of these variables improved the calorific value and the combustion properties of the hydrochars, a...
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| Veröffentlicht in: | Energy & fuels 2019-01, Vol.33 (1), p.313-322 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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