Influence of the pyrolysis temperature on fresh and pelletised chicken litter with focus on sustainable production and utilisation of biochar

Simbolon, L.M., Pandey, D.S. orcid.org/0000-0003-4154-4912, Horvat, A. et al. (3 more authors) (2024) Influence of the pyrolysis temperature on fresh and pelletised chicken litter with focus on sustainable production and utilisation of biochar. Biomass Conversion and Biorefinery, 14. pp. 26443-26457. ISSN 2190-6815

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Item Type: Article
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© The Author(s) 2023. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

Keywords: Intermediate pyrolysis; Pyrolysis liquids; Pyrolysis gas; Phosphorus transformation; Nutrient; Heavy metals in biochar
Dates:
  • Published: October 2024
  • Published (online): 8 September 2023
  • Accepted: 20 August 2023
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Mechanical Engineering (Leeds) > Institute of Engineering Thermofluids, Surfaces & Interfaces (iETSI) (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 20 Dec 2023 13:25
Last Modified: 22 Nov 2024 10:58
Status: Published
Publisher: Springer
Identification Number: 10.1007/s13399-023-04787-5
Open Archives Initiative ID (OAI ID):

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