The pyrolysis of biowaste has become an appealing approach for energy conversion, and a popular research topic for the biomass and bioenergy communities. In this research, the co-pyrolysis of food waste (FW) and herbal medicine byproduct (HMB) (i.e., the byproduct generated from the decoction processing of herbal medicines) was studied as a strategy to valorize and dispose of the biowaste. The effects of flow rate of inert gas (N₂), pyrolysis temperature, and blending ratio of FW/HMB on the pyrolytic product compositions and yields were examined. Pyrolysis temperature and the blending ratio of FW/HMB affected the compositions and yields of pyrolytic products, while the N₂ flow rate did not. At higher temperatures, more non-condensable gases and less char were produced. The highest yield of hydrogen (H₂) (0.4 wt.%) was achieved with the mixture of FW and HMB with a weight ratio of 1:3 at 700 °C. At the same co-pyrolysis conditions, the yield of pollutants (e.g., phenolic and polycyclic aromatic hydrocarbon compounds) was at maximum 70 % less than the yields achieved at the other co-pyrolysis conditions. The results reveal that the synergetic effect existing between FW and HMB during co-pyrolysis can be exploited to increase the H₂ yield with minimal formation of phenolic compounds and PAH derivatives. The chars made from the mixture of FW and HMB had higher heating values of 22.2–23.7 MJ kg⁻¹ that are comparable with those of coal. This study should help prove the effectiveness of the co-pyrolysis process to simultaneously valorize and dispose of biowaste.

生物废物的热解已经成为能量转化的一种吸引人的方法，并且是生物质和生物能源社区的热门研究主题。在这项研究中，食品垃圾（FW）和草药副产物（HMB）（即，由草药的煎煮过程产生的副产物）的共热解被研究为一种增值和处置生物废物的策略。研究了惰性气体（N ₂）的流量，热解温度以及FW / HMB的混合比对热解产物组成和收率的影响。热解温度和FW / HMB的混合比影响热解产物的组成和产率，而N ₂流量没有。在较高的温度下，会产生更多的不凝性气体和更少的焦炭。用重量比为1：3的FW和HMB的混合物在700°C下可获得最高的氢（H ₂）（0.4 wt。％）收率。在相同的共热解条件下，污染物（例如酚和多环芳烃化合物）的收率最多比在其他共热解条件下获得的收率低70％。结果表明，在共热解过程中，FW和HMB之间存在协同作用，可以利用增加的H ₂收率，同时减少酚类化合物和PAH衍生物的形成。由FW和HMB的混合物制成的焦炭具有较高的热值，为22.2–23.7 MJ kg ^-1与煤炭相当。这项研究应有助于证明共热解过程同时平衡和处置生物废物的有效性。