Trajnostna valorizacija konopljine pogače za pridobivanje sekundarnih produktov z dodano vrednostjo : magistrsko delo

Kovač, Doroteja

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Title:	Trajnostna valorizacija konopljine pogače za pridobivanje sekundarnih produktov z dodano vrednostjo : magistrsko delo
Authors:	ID Kovač, Doroteja (Author) ID Škerget, Mojca (Mentor) More about this mentor... ID Čolnik, Maja (Comentor)
Files:	MAG_Kovac_Doroteja_2026.pdf (2,65 MB) MD5: 346849DDCF6BC178D9FF508FE621A062
Language:	Slovenian
Work type:	Master's thesis/paper
Typology:	2.09 - Master's Thesis
Organization:	FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:	Gospodarstvo se nenehno srečuje z globalnimi izzivi, kot so podnebne spremembe, velike količine zavrženih odpadkov, energetska nestabilnost in pomanjkanje virov. Prehod na trajnostne rešitve predstavlja ključen korak za varovanje okolja in izboljšanje kakovosti življenja. Da bi torej ohranili ravnovesje v naravi, je potrebno preiti na obnovljive vire, kjer odpadki postanejo surovine, energija kroži in razvoj sledi naravnim zakonitostim trajnosti in ponovne uporabe. Lignocelulozna biomasa predstavlja najbolj razširjen in biološko obnovljiv vir na Zemlji, in je ključna za proizvodnjo bioenergije, biogoriv, materialov in kemikalij, vendar pa v svoji osnovni obliki nima komercialne vrednosti. Med drugim je povezana z industrijo rastlinskih olj, kjer pri predelavi oljnatih rastlin nastajajo velike količine odpadnih snovi. Konopljina pogača je trdni ostanek, ki nastane kot odpadni produkt po stiskanju ali ekstrakciji olja iz semen. Ta rastlinska biomasa, sestavljena v veliki meri iz beljakovin, ogljikovih hidratov, lignina, ostankov maščob in bioaktivnih snovi, predstavlja bogat trdni ostanek iz proizvodnje rastlinskih olj, ki omogoča trajnostno predelavo v biogoriva in platformne kemikalije. Eksperimentalni del je obsegal hidrotermično razgradnjo neobdelane konopljine pogače ter pogače, predhodno obdelane z glivami, pri čemer smo na obeh materialih izvedli tudi Soxhletovo ekstrakcijo s petroletrom. Hidrotermična razgradnja je potekala v visokotlačnem šaržnem reaktorju pri 300, 350 in 400 ˚C ter reakcijskih časih 30, 60, 90 in 120 minut (razmerje material:voda=1:5). Produkti so bili ločeni na plinsko, oljno, vodno in trdno fazo ter analizirani z GC-MS, HPLC, TC analizatorjem in HHV analizo, ter FTIR spektroskopijo. Ugotovili smo, da FTIR spekter konopljine pogače vsebuje značilne absorpcijske pasove, povezane s funkcionalnimi skupinami CHX, OH, C=O in CO-NH, medtem ko so FTIR spektri trdnih preostankov po hidrotermični razgradnji razlikujejo od spektrov izhodnega materiala po intenziteti značilnih vrhov, in pojavu novih vrhov, kar kaže na razgradnjo hidroksilnih, karboksilnih in amino skupin ter na nastanek stabilnejših aromatskih spojin. Glavni produkt razgradnje je bila oljna faza (38,4 – 65,8 %), z najvišjim izkoristkom pri 300 ˚C in 30 minutah. Z višanjem temperature se je njen delež zmanjševal, medtem ko je delež plinske faze naraščal (do 49,3 % pri 400 ˚C in 120 minutah). S hidrotermično razgradnjo predhodno obdelanih materialov z različnimi tehnikami smo dosegli nižje izkoristke oljnih faz (34,34 – 37,53 %). GC-MS analiza oljnih produktov je pokazala, da pri začetnih pogojih neobdelane konopljine pogače (300 ˚C, 30 min) prevladujejo v olju maščobne kisline in njihovi estri ter aromatske spojine, medtem ko se z višanjem temperature delež lipidnih komponent zmanjšuje, narašča pa delež aromatov in dušikovih spojin. Pri predhodno obdelanih materialih je bil delež estrov in kislin v oljih izrazito nižji (<5 %), hkrati pa so prevladovale aromatske (36 – 41 %) in ostale dušikove spojine. Izmerjene HHV vrednosti pridobljenih olj (23,5 – 36,6 MJ/kg) potrjujejo visok energijski potencial produktov. Plinska faza, pridobljena pri 300 ˚C, je bila sestavljena pretežno iz CO2 (68-78 %), vendar se je z višanjem temperature delež CO2 zmanjševal, sočasno pa se je povečevala koncentracija kratkoverižnih ogljikovodikov. V vodnih fazah smo z HPLC metodo določili furfurale (5-HMF, furfural in 5-MF), koncentracija TC pa je z višanjem temperature upadala (pri 300 ˚C je znašala 15,7 – 18,7 g/L, pri 350 ˚C 9,4 – 12,0 g/L in pri 400 ˚C 6,3 – 11,1 g/L).
Keywords:	konopljina pogača, podkritična voda, nadkritična voda, biomasa, biogoriva, hidrotermična razgradnja
Place of publishing:	Maribor
Place of performance:	Maribor
Publisher:	[D. Kovač]
Year of publishing:	2026
Number of pages:	1 spletni vir (1 datoteka PDF (IX, 39 str.))
PID:	20.500.12556/DKUM-97721
UDC:	604.4:662.6:579(043.2)
COBISS.SI-ID:	279036675
Publication date in DKUM:	05.05.2026
Views:	198
Downloads:	14
Metadata:
Categories:	KTFMB - FKKT
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Licences

License:	CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International

Link:	http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:	The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:	07.04.2026

Secondary language

Language:	English
Title:	Sustainable valorization of hemp cake for production of added value secondary products
Abstract:	The economy is continuously facing global challenges such as climate change, excessive waste generation, energy instability, and resource scarcity. The transition to sustainable solutions represents a crucial step toward environmental protection and improving quality of life. In order to maintain balance in nature, it is necessary to shift to renewable resources, where waste becomes raw material, energy circulates, and development follows the principles of sustainability and reuse. Lignocellulosic biomass is the most abundant biologically renewable resource on Earth and plays a key role in the production of bioenergy, biofuels, materials, and chemicals; however, in its raw form, it has limited commercial value. It is also closely linked to the vegetable oil industry, where processing oil-bearing crops generates large amounts of waste. Hemp seed cake is a solid residue obtained as a by-product after oil pressing or extraction from seeds. This plant biomass, composed mainly of proteins, carbohydrates, lignin, residual lipids, and bioactive compounds, represents a valuable solid by-product of vegetable oil production suitable for sustainable conversion into biofuels and platform chemicals. The experimental work involved the hydrothermal degradation of untreated hemp seed cake and fungal-treated hemp seed cake, with both materials additionally subjected to Soxhlet extraction using petroleum ether. Hydrothermal gasification was carried out in a high-pressure batch reactor at 300, 350, and 400 °C and reaction times of 30, 60, 90, and 120 minutes (material-to-water ratio 1:5). The products were separated into gas, oil, aqueous, and solid phases and analyzed by GC-MS, HPLC, total carbon (TC) and higher heating value (HHV) determination, and FTIR spectroscopy. We found that the FTIR spectrum of hemp seed cake showed characteristic absorption bands associated with the functional groups CHx, OH, C=O and CO-NH. The FTIR spectra of solid residues after hydrothermal decomposition differed from those of the starting material in the intensity of characteristic peaks and the appearance of new peaks, indicating the decomposition of hydroxyl, carboxyl and amino groups and the formation of more stable aromatic compounds. The main degradation product was the oil phase (38.4–65.8%), with the highest yield at 300 °C and 30 minutes. Increasing the temperature reduced oil yield and increased gas formation, reaching up to 49.3% at 400 °C and 120 minutes. Pre-treated materials showed lower oil yields (34.34–37.53%). GC-MS analysis of the oil products indicated that under initial conditions (300 °C, 30 min), fatty acids and their esters as well as aromatic compounds predominated. At higher temperatures, the proportion of lipid components decreased, while the share of aromatic and nitrogen-containing compounds increased. In pre-treated materials, the proportion of esters and acids was significantly lower (<5%), while aromatic (36–41%) and other nitrogen-containing compounds predominated. The measured HHV values (23.5–36.6 MJ/kg) confirm the high energy potential of the products. At 300 °C, the gas phase consisted mainly of CO₂ (68–78%); as the temperature increased, the CO₂ fraction decreased, while the concentration of short-chain hydrocarbons increased. In the aqueous phase, furfural derivatives (5-HMF, furfural, and 5-MF) were identified by HPLC, and TC concentration decreased with increasing temperature (15.7–18.7 g/L at 300 °C, 9.4–12.0 g/L at 350 °C, and 6.3–11.1 g/L at 400 °C).
Keywords:	hemp seed cake, subcritical water, supercritical water, biomass, biofuels, hydrothermal degradation

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