Catalytic steam reforming of bio-oil is an economically-feasible route which produces renewable hydrogen. The Ni/MgO-La 2 O 3 -Al 2 O 3 catalyst was prepared with Ni as active agent, Al 2 O 3 as support, and MgO and La 2 O 3 as promoters. The experiments were conducted in fixed bed and fluidized bed reactors, respectively. Temperature, steam-to-carbon mole ratio (S/C), and liquid hourly space velocity (LHSV) were investigated with hydrogen yield as index. For the fluidized bed reactor, maximum hydrogen yield was obtained under temperatures 700-800°C, S/C 15-20, LHSV 0.5-1.0 h -1 , and the maximum H 2 yield was 75.88 %. The carbon deposition content obtained from the fluidized bed was lower than that from the fixed bed. The maximum H 2 yield obtained in the fluidized bed was 7 % higher than that of the fixed bed. The carbon deposition contents obtained from the fluidized bed was lower than that of the fixed bed at the same reaction temperature.
Cross‐linked cassava starch (CCS) is prepared by a simple method assisted by microwave‐ultrasound using cassava starch as raw material. Several factors affecting cross‐linking reaction such as starch concentration, microwave–ultrasound power ratio, pH, reaction time, and amount of (NaPO3)6 are investigated by orthogonal experiment in terms of sedimentation volume for the CCS and the optimum conditions are established. Under these conditions, the sedimentation volume of the prepared CCS is 3.50. After cross‐linking, the crystallinity measured by X‐ray diffraction (XRD) decreases which is also confirmed by Fourier transform infrared (FTIR) spectroscopy. Atomic force microscopy (AFM) and scanning electron microscopy (SEM) observations indicate that the obtained CCS is in rough spherical with the same average sizes as native starch. Thermogravimetric analysis (TGA) reports CCS exhibit higher thermal stability. In addition, the physicochemical properties of CCS are been studied. It is found that the freeze‐thaw stability, acid resistance, and thermal stability are highly improved, indicating that CCS has high application value in the food industry.
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