Liquefaction performances of bread crusts in subcritical water
Hydrothermal liquefaction of bread crusts in subcritical water were performed in a micro-batch reactor. The influences of temperature (300 – 360 °C) and residence time (10-30 min) on bio-oil yield, boiling point distribution and functional groups in bio-oil were investigated. The results showed that...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/15/e3sconf_heet2020_01010.pdf |