Dissertação
Valorisation of olive and wine industry co-products techno-economic analysis and life cycle assessment EVALUATED
In this work, a valorisation of olive and wine industry co-products (olive pomace and grape marc, respectively) through different thermochemical processes is studied. First, a characterization of olive pomace and grape marc is made in order to evaluate which thermochemical process is more suitable for each type of biomass. Then a life cycle assessment (LCA) of olive pomace valorisation is made in order to assess the environmental impacts. Several scenarios of biomass conversion process were considered: combustion, gasification and hydrothermal carbonization (HTC) followed by gasification to generate electricity; and pyrolysis to produce biochar, bio-oil and syngas. Finally, a techno-economic analysis was performed for each mentioned scenario in order to evaluate the feasibility and to conclude which scenario is more economically advantageous. Results suggest that the valorisation of olive pomace might be more suitable through the gasification process and grape marc through the pyrolysis process. From the LCA was possible to conclude that combustion scenario has the biggest environmental impact. In comparison, gasification, HTC and pyrolysis presented a lower impact with a value of 69.45%, 50.96% and 40.97% respectively, considering combustion as 100% impact. Regarding the techno-economic analysis, several scenarios have promising results with some scenarios with payback periods inferior to 5 years. The only exception is HTC followed by gasification which in current days is not competitive with other technologies. Overall gasification and pyrolysis are better alternative to the valorisation of olive pomace and grape marc. Also drying has an important role in terms of environmental impact and economic viability.
janeiro 19, 2021, 10:30
Publicação
Obra sujeita a Direitos de Autor
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