Study of Cocoa Pod Husks Thermal Decomposition

Thermal decomposition of cocoa pod husks under inert and oxidizing atmospheres was studied. Samples from Cotopaxi, Ecuador were used as raw material. Thermogravimetry based experiments to obtain data vs. temperature. A novel strategy fit the TG DTG curves giving good by considering, in kinetic model, four biomass fractions following independent reactions. Analytical pyrolysis determine composition volatile compounds obtained slow (150–350, 350–500 °C) flash (400 °C). The results indicate that at low temperatures (150–350 °C), highest area percentages correspond ketones (7.5%), organic acids (12.5%) phenolic derivatives (10%), while increased (350–500 higher are clearly focused on (12%) aromatic (10%). Comparing 400 °C (i.e., heating rate but lower final temperature), an increase yield is observed compared pyrolysis, percentage phenols aromatics decreases. allow deducing operating conditions maximize mass fraction different functional groups identified.