Thermal degradation characteristics and gasification kinetics of camel manure using thermogravimetric analysis.

In this work, the sustainable valorisation of camel manure has been studied using thermogravimetric analysis. The gasification tests were performed from ambient conditions to 950 °C at 10, 20, and 50 °C/min under an O environment. The TGA data were applied to determine the kinetics of the O gasification. Single-heating rate models (Arrhenius and Coats-Redfern) and multi-heating rate models (Distributed activation energy, Friedman, Flynn-Wall-Ozawa, Starink, and Kissinger-Akahira-Sunose) were applied to estimate the kinetics of the process. Between the two single-heating rate models, the Coats-Redfern method fitted best with the experimental data. Among the multi-heating rate models, the Flynn-Wall-Ozawa model fitted best with the experimental results. The kinetic parameters-frequency factor, activation energy, and order of reaction were estimated using the Flynn-Wall-Ozawa model (the best-fitting model) and the estimated kinetic parameters were used to calculate the thermodynamic properties-Gibbs free energy, enthalpy, and entropy. The information on these kinetic and thermodynamic properties can be useful for the design of gasifiers and for optimising the O gasification operating conditions.