Proceedings

The influence of reaction temperature and concentration of hydrogen peroxide on the oxidative gasification of glucose in subcritical and near critical water conditions (300 – 380ºC; 10.5 – 22.5MPa) have been investigated. Liquid, solid and gaseous products were obtained. These include oil, water-soluble products (WSP), char, carbon dioxide, hydrogen, carbon monoxide and C1 – C4 hydrocarbons. The gasification increased only slightly with increase in temperature at constant H2O2 concentration, showing that the gasification reaction with respect to gaseous products was almost at equilibrium at 300ºC.

Pyrolysis of the water-soluble products, however increased with the reaction temperature in the absence of oxygen, leading to an increase in oil and char formation, and a decrease in water-soluble products. Hydrogen peroxide concentration was critical to the gasification process. Generally, gasification increased considerably at constant temperature (350ºC) with increasing H2O2 concentration compared to experiments without it. In addition, H2O2 concentration influenced the composition of reaction products.