Thermo-kinetic analysis of sugarcane bagasse as a sustainable energy resource evaluation

Sugarcane bagasse was used as energy resources. Thermogravimetric analysis was performed at varying heating rates of 10, 20, 30, and 40 degrees C/min, within the temperature range of 25 to 900 degrees C. Using the iso-conversional models like Flynn-Wall-Ozawa (FWO), Friedman, Kissinger-Akahira-Sunose (KAS), and Starink, kinetics and thermodynamics were examined, and the Coats-Redfern (CR) model-fitting technique was used to identify the reaction mechanism. The pre-exponential factors were ascertained by applying the Coats-Refern method. According to KAS, FOW, Starink, and Friedman techniques, the average activation energy (Ea) values were found to be 323.46, 168.89, 162.52, and 174.70 kJ/mol, respectively. Thermodynamic characteristics indicate, sugarcane bagasse is a potential feedstock. The pyrolysis reaction was spontaneous, generating sufficient quantity of energy. This research can offer a theoretical foundation for thermochemical conversion of sugarcane bagasse and applications.