Compounds Produced by the Pyrolysis of Powders and Dusts Present in the Alimentary Industry

Figures & data

Figure 1. Aerosol surrounded by cloud of pyrolysis gas.

Figure 2. Reactor Gas to be admitted to the GC-MS Heat exchanger to condense heavy hydrocarbons and tar, Sampling valve, Pressure indicator, Purging valve, Reactor installed inside the tubular furnace, Purging valve

Figure 3. TGA analysis of samples conducted in an air environment.

Figure 4. TGA analysis of samples conducted in a nitrogen environment.

Figure 5. Pyrolysis gases from wheat flour. The formation of gases as function of temperature.

Figure 6. Pyrolysis gases from chili powder. The formation of gases as function of temperature.

Figure 7. Pyrolysis gases from corn starch. The formation of gases as function of temperature.

Figure 8. Pyrolysis gases from dried milk powder. The formation of gases as function of temperature.

Figure 9. Pyrolysis gases from cocoa powder. The formation of gases as function of temperature.

Figure 10. Pyrolysis gases from by-product of grain. The formation of gases as function of temperature.

Table 1. Constants for calculating the concentration of methane and hydrogen.

Pyrolysis gas	Methane				Hydrogen
	Gaussian				Polynomial
Dust/powder	a	b	T0	R^2	a2	a1	a0	R^2
Wheat flour	61,8	157	651	0,99	6,11E-05	−1,06E-02	–	0,98
Chili powder	53,4	128	690	0,99	3,48E-05	−1,11E-02	–	0,98
Corn starch	66,1	139	678	0,99	2,60E-05	−6,12E-03	–	0,91
Dried Milk Powder	54,3	142	693	0,99	2,40E-05	−4,32E-03	–	0,96
Cocoa powder	49,4	126	665	0,98	3,04E-05	−4,84E-03	–	0,92
By-product of grain	47,0	131	698	0,97	7,74E-05	−2,71E-02	–	0,96

Table 2. Constants for calculating the concentration of carbon monoxide.

Dust/powder	Temperature interval	Gaussian			Polynomial
		a	b	T0	a1	a0	R^2
Wheat flour	100–500°C	70,0	73	360	–	–
Wheat flour	500–800°C	–	–	–	–	12,72	0,95
Chili powder	100–800°C	268,1	313	1442	–	–	0,97
Corn starch	100–600°C	50,0	95	474	–	–
Corn starch	600–800°C	–	–	–	–	21,87	0,95
Dried Milk Powder	100–800°C	132,9	300	1293	–	–	0,98
Cocoa powder	100–800°C	32,2	134	785	–	–	0,97
By-product of grain	100–600°C	7,2	158	485	–	–
By-product of grain	600–800°C	–	–	–	0,1193	−69,30	0,97

Table 3. Constants for calculating the concentration of carbon dioxide.

Dust/powder	Temperature interval	Gaussian			Polynomial
		a	b	T0	a1	a0	R^2
Wheat flour	100–800°C	18,9	177	521	–	–	0,93
Chili powder	100–800°C	2,3	175	551	–	–	0,95
Corn starch	100–500°C	5,0	75	411	–	–	–
Corn starch	500–800°C	–	–	–	–	1,756	0,83
Dried Milk Powder	100–500°C	13,2	65	412	–	–	–
Dried Milk Powder	500–800°C	–	–	–	–	4,362	0,95
Cocoa powder	100–800°C	3,7	160	573	–	–	0,98
By-product of grain	100–500°C	8,6	87	395	–	–	–
By-product of grain	500–800°C	–	–	–	–	3,032	0,88