Abstract Pyrolysis is an effective way to dispose livestock carcasses. Pork is selected as meat from a representative carcass and the effect of its components (water, fat and protein) on the gaseous and liquid pyrolytic product distribution is investigated. Water has a significant influence on the amount of gaseous products formed, and its presence in raw pork (RP) leads to greater CO, H2, and CH4 yields through the steam gasification and steam reforming reactions. In addition, the presence of water results in higher conversion of N containing compounds into NH3, rather than HCN. Tar yields were mostly determined by the products obtained from the pyrolysis of fat, which include compounds derived from the cracking, decarboxylation, and decarbonylation of long chain fatty acids. The decomposition of protein led to the formation of small molecules like NH3, HCN, and phenols. In addition, protein and fat pyrolysis products react to form long chain amides and nitriles, increasing the tar yield. More toxic heterocyclic compounds are obtained in pyrolytic tar through the cyclisation of long chain hydrocarbons and nitriles under higher temperatures.

中文翻译：

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猪胴体生猪肉中水、脂肪和蛋白质对热解气态和液态产品分布的影响

摘要 热解是处理牲畜尸体的有效方法。从代表性胴体中选择猪肉作为肉，并研究其成分（水、脂肪和蛋白质）对气态和液态热解产物分布的影响。水对形成的气态产物的数量有显着影响，它在生猪肉 (RP) 中的存在通过蒸汽气化和蒸汽重整反应导致更高的 CO、H2 和 CH4 产量。此外，水的存在导致含氮化合物转化为 NH3 而非 HCN 的转化率更高。焦油产量主要由脂肪热解获得的产物决定，其中包括来自长链脂肪酸的裂解、脱羧和脱羰的化合物。蛋白质的分解导致形成小分子，如 NH3、HCN 和酚类。此外，蛋白质和脂肪热解产物反应形成长链酰胺和腈，增加焦油产量。通过长链烃和腈在较高温度下的环化，在热解焦油中获得毒性更大的杂环化合物。