Generation and characterization of bio-oil obtained from the slow pyrolysis of cooked food waste at various temperatures.

Bio-oil was generated from slow pyrolysis of cooked food waste (CFW) at various temperatures (300-500 °C). Then NMR analysis was used as a qualitative means to characterize the bio-oil for its nature (aliphatic or aromatic), and then the compounds were confirmed and quantified using the GC-MS. This analysis indicated that the pyrolysis at low temperature (300 °C) mainly generated carbonyl compounds (Aldehydes, Ketones, Esters, and Oxo groups), Levoglucosans, and Furans (17%, 24%, and 38%, respectively) considered as typical pyrolysis chemicals. Similarly, the pyrolysis at medium temperature (400 °C) generated other compounds that were present in significant quantity, including sugars, aliphatic compounds, nitrogen compounds, acids, phenolic compounds, and alcohols. However, their fraction decreased with an increase in pyrolysis temperature to 500 °C and the fraction of aromatics increased significantly (>60%). This aromatics fraction was much more than that in a bio-oil from typical biomass which can be attributed to distinctively different chemical characteristics of CFW due to presence of additional compounds such as starch, proteins, waxes and oils in CFW. Moreover, the composition of aromatic fraction was better because a very high percentage of aromatic ethers (>58%) e.g. Benzene, 1,3-bis (3-phenoxyphenoxy), was found at 500 °C which can be converted into aliphatic alkanes, aliphatic alcohols, aromatic derivatives and platform chemicals by means of catalyst addition.