Study of the thermal degradation of citrus seeds
The citrus seeds are one of the principal residues in the juice industry and their utilization can decrease significantly the problems of their final disposal. In this work the thermal degradation of three Mexican citrus seeds: orange ( Citrus sinensis), lemon ( Citrus Limon) and grapefruit ( Citrus...
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| Veröffentlicht in: | Biomass & bioenergy 2009-09, Vol.33 (9), p.1295-1299 |
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| container_title | Biomass & bioenergy |
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| creator | Hernández-Montoya, V. Montes-Morán, M.A. Elizalde-González, M.P. |
| description | The citrus seeds are one of the principal residues in the juice industry and their utilization can decrease significantly the problems of their final disposal. In this work the thermal degradation of three Mexican citrus seeds: orange (
Citrus sinensis), lemon (
Citrus Limon) and grapefruit (
Citrus paradisi) was studied in nitrogen atmosphere. The two components (embryo and husk) of the seeds were characterized separately. The results showed that the thermal effects are very similar between the three embryos and the three husks. The embryos show higher degradability, superior content of nitrogen and higher heating value than the husks. The thermal degradation of the components of the three seeds is completed at 600
°C and it is considered to be a global process derived from the decomposition of their principal components (cellulose, hemicellulose and lignin). The results suggest that mixing the three entire seeds will not lead to a severe deviation from their individual thermal behavior and that the industry could apply them for carbonization purposes. |
| doi_str_mv | 10.1016/j.biombioe.2009.05.016 |
| format | Article |
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Citrus sinensis), lemon (
Citrus Limon) and grapefruit (
Citrus paradisi) was studied in nitrogen atmosphere. The two components (embryo and husk) of the seeds were characterized separately. The results showed that the thermal effects are very similar between the three embryos and the three husks. The embryos show higher degradability, superior content of nitrogen and higher heating value than the husks. The thermal degradation of the components of the three seeds is completed at 600
°C and it is considered to be a global process derived from the decomposition of their principal components (cellulose, hemicellulose and lignin). The results suggest that mixing the three entire seeds will not lead to a severe deviation from their individual thermal behavior and that the industry could apply them for carbonization purposes.</description><identifier>ISSN: 0961-9534</identifier><identifier>EISSN: 1873-2909</identifier><identifier>DOI: 10.1016/j.biombioe.2009.05.016</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Applied sciences ; Biomass ; chemical analysis ; Citrus ; Citrus limon ; Citrus paradisi ; Citrus seeds ; Citrus sinensis ; Energy ; Exact sciences and technology ; food processing wastes ; Grapefruit ; heat treatment ; Lemon ; Natural energy ; Orange ; plant residues ; proximate composition ; seeds ; Thermal degradation ; waste utilization</subject><ispartof>Biomass & bioenergy, 2009-09, Vol.33 (9), p.1295-1299</ispartof><rights>2009 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c397t-d71c350b88469b0612912c89e93c078f3c327f6ec7c49f9ea79d34d7e5102dd13</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.biombioe.2009.05.016$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27911,27912,45982</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21879312$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Hernández-Montoya, V.</creatorcontrib><creatorcontrib>Montes-Morán, M.A.</creatorcontrib><creatorcontrib>Elizalde-González, M.P.</creatorcontrib><title>Study of the thermal degradation of citrus seeds</title><title>Biomass & bioenergy</title><description>The citrus seeds are one of the principal residues in the juice industry and their utilization can decrease significantly the problems of their final disposal. In this work the thermal degradation of three Mexican citrus seeds: orange (
Citrus sinensis), lemon (
Citrus Limon) and grapefruit (
Citrus paradisi) was studied in nitrogen atmosphere. The two components (embryo and husk) of the seeds were characterized separately. The results showed that the thermal effects are very similar between the three embryos and the three husks. The embryos show higher degradability, superior content of nitrogen and higher heating value than the husks. The thermal degradation of the components of the three seeds is completed at 600
°C and it is considered to be a global process derived from the decomposition of their principal components (cellulose, hemicellulose and lignin). The results suggest that mixing the three entire seeds will not lead to a severe deviation from their individual thermal behavior and that the industry could apply them for carbonization purposes.</description><subject>Applied sciences</subject><subject>Biomass</subject><subject>chemical analysis</subject><subject>Citrus</subject><subject>Citrus limon</subject><subject>Citrus paradisi</subject><subject>Citrus seeds</subject><subject>Citrus sinensis</subject><subject>Energy</subject><subject>Exact sciences and technology</subject><subject>food processing wastes</subject><subject>Grapefruit</subject><subject>heat treatment</subject><subject>Lemon</subject><subject>Natural energy</subject><subject>Orange</subject><subject>plant residues</subject><subject>proximate composition</subject><subject>seeds</subject><subject>Thermal degradation</subject><subject>waste utilization</subject><issn>0961-9534</issn><issn>1873-2909</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkE1PwzAMhiMEEmPwF2AXuLU4Sds0N9DElzSJw9g5yhJ3ZGrXkbRI-_ek6uDKwYrkPH5tPYRcU0gp0OJ-m65d28TClAHIFPI0tk_IhJaCJ0yCPCUTkAVNZM6zc3IRwhaAZpDRCYFl19vDrK1m3ScO5RtdzyxuvLa6c-1u-DKu832YBUQbLslZpeuAV8d3SlbPTx_z12Tx_vI2f1wkhkvRJVZQw3NYl2VWyDUUlEnKTClRcgOirLjhTFQFGmEyWUnUQlqeWYE5BWYt5VNyN-buffvVY-hU44LButY7bPugWExhGWMRLEbQ-DYEj5Xae9dof1AU1CBIbdWvIDUIUpCr2I6Dt8cNOhhdV17vjAt_0yzqk5wOC25GrtKt0hsfmdWSAeUxpMxBZJF4GAmMQr4dehWMw51B6zyaTtnW_XfMD49hht8</recordid><startdate>20090901</startdate><enddate>20090901</enddate><creator>Hernández-Montoya, V.</creator><creator>Montes-Morán, M.A.</creator><creator>Elizalde-González, M.P.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7ST</scope><scope>7U6</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>20090901</creationdate><title>Study of the thermal degradation of citrus seeds</title><author>Hernández-Montoya, V. ; Montes-Morán, M.A. ; Elizalde-González, M.P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-d71c350b88469b0612912c89e93c078f3c327f6ec7c49f9ea79d34d7e5102dd13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Applied sciences</topic><topic>Biomass</topic><topic>chemical analysis</topic><topic>Citrus</topic><topic>Citrus limon</topic><topic>Citrus paradisi</topic><topic>Citrus seeds</topic><topic>Citrus sinensis</topic><topic>Energy</topic><topic>Exact sciences and technology</topic><topic>food processing wastes</topic><topic>Grapefruit</topic><topic>heat treatment</topic><topic>Lemon</topic><topic>Natural energy</topic><topic>Orange</topic><topic>plant residues</topic><topic>proximate composition</topic><topic>seeds</topic><topic>Thermal degradation</topic><topic>waste utilization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hernández-Montoya, V.</creatorcontrib><creatorcontrib>Montes-Morán, M.A.</creatorcontrib><creatorcontrib>Elizalde-González, M.P.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Environment Abstracts</collection><collection>Sustainability Science Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Biomass & bioenergy</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hernández-Montoya, V.</au><au>Montes-Morán, M.A.</au><au>Elizalde-González, M.P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of the thermal degradation of citrus seeds</atitle><jtitle>Biomass & bioenergy</jtitle><date>2009-09-01</date><risdate>2009</risdate><volume>33</volume><issue>9</issue><spage>1295</spage><epage>1299</epage><pages>1295-1299</pages><issn>0961-9534</issn><eissn>1873-2909</eissn><abstract>The citrus seeds are one of the principal residues in the juice industry and their utilization can decrease significantly the problems of their final disposal. In this work the thermal degradation of three Mexican citrus seeds: orange (
Citrus sinensis), lemon (
Citrus Limon) and grapefruit (
Citrus paradisi) was studied in nitrogen atmosphere. The two components (embryo and husk) of the seeds were characterized separately. The results showed that the thermal effects are very similar between the three embryos and the three husks. The embryos show higher degradability, superior content of nitrogen and higher heating value than the husks. The thermal degradation of the components of the three seeds is completed at 600
°C and it is considered to be a global process derived from the decomposition of their principal components (cellulose, hemicellulose and lignin). The results suggest that mixing the three entire seeds will not lead to a severe deviation from their individual thermal behavior and that the industry could apply them for carbonization purposes.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.biombioe.2009.05.016</doi><tpages>5</tpages></addata></record> |
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| ispartof | Biomass & bioenergy, 2009-09, Vol.33 (9), p.1295-1299 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals Complete - AutoHoldings |
| subjects | Applied sciences Biomass chemical analysis Citrus Citrus limon Citrus paradisi Citrus seeds Citrus sinensis Energy Exact sciences and technology food processing wastes Grapefruit heat treatment Lemon Natural energy Orange plant residues proximate composition seeds Thermal degradation waste utilization |
| title | Study of the thermal degradation of citrus seeds |
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