تحسين الخل الخشبي من قشور قرون الكاكاو من خلال منهجية الاستجابة السطحية
DOI:
https://doi.org/10.21123/bsj.2024.10695الكلمات المفتاحية:
قشور قرون الكاكاو، التحسين، الانحلال الحراري، RSM، خل الخشب.الملخص
The purpose of this study is to find the optimal conditions for producing wood vinegar from cacao pod shells using Response Surface Methodology (RSM). Box Behnken Design (BBD) was used to optimize the variables of pyrolysis times, temperature, and particle size. Wood vinegar was prepared by slow pyrolysis technology. The RSM with three design variables including pyrolysis duration at 50, 75, and 100 minutes; pyrolysis temperatures at 300°C, 340°C, and 380°C; and particle size of 3, 5 and 7 cm with 15 runs were applied. Chemical characterization of wood vinegar was performed by Gas Chromatography-Mass Spectrometry (GC-MS) analysis. The results showed that phenolic, furan, and ketone compounds were the main component in the cacao pod shells vinegar. The optimum production of wood vinegar from cacao pod shells based on RSM results was identified at a pyrolysis time of 100 minutes, a temperature of 353°C, and a particle size of 3 cm.
Received 16/01/2024
Revised 05/05/2024
Accepted 07/05/2024
Published Online First 20/10/2024
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الحقوق الفكرية (c) 2024 Hera Desvita, Muhammad Faisal, Mahidin, Suhendrayatna
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