Generation and characterization of bio-oil obtained from the slow pyrolysis of cooked food waste at various temperatures.

Bio-oil was generated from slow pyrolysis of cooked food waste (CFW) at various temperatures (300-500 °C). Then NMR analysis was used as a qualitative means to characterize the bio-oil for its nature (aliphatic or aromatic), and then the compounds were confirmed and quantified using the GC-MS. This analysis indicated that the pyrolysis at low temperature (300 °C) mainly generated carbonyl compounds (Aldehydes, Ketones, Esters, and Oxo groups), Levoglucosans, and Furans (17%, 24%, and 38%, respectively) considered as typical pyrolysis chemicals.