Fuente: PubMed "Tomato process" Waste Manag. 2026 Jul 23;224:115757. doi: 10.1016/j.wasman.2026.115757. Online ahead of print.ABSTRACTCo-pyrolysis of agri-food wastes offers a sustainable pathway for waste valorisation, aligning with circular economy principles. This study investigates the non-isothermal co-pyrolysis of pea pod and tomato waste blends up to 800°C to evaluate thermal degradation, kinetics, thermodynamics, and synergistic interactions. Thermogravimetric analysis revealed a four-stage decomposition process, where the second and third stages illustrated major mass loss. Kinetic parameters were determined using Friedman, FWO, Starink and Criado's master plot (CZMP) methods. The Friedman-CZMP pair demonstrated the highest experimental agreement for the second stage, whereas the third stage allowed only activation energy (Ea) estimation due to mechanism mismatch. Notably, the 0.50:0.50 blend exhibited the highest average Ea, indicating enhanced thermal resistance, while the heating rate showed no distinguishable impact on thermodynamic parameters of the second stage. To optimize resource recovery, the blend with the strongest positive synergy at 20°C/min was pyrolyzed in a batch reactor at 485°C. This targeted conversion yielded 46.1 wt% liquid, 25.7 wt% solid and 28.2 wt% gas products. FTIR confirmed the transformation of the lignocellulosic matrix into aromatic-rich solid and a complex liquid products. GC-MS of liquid product identified 37 compounds (61.71% cumulative area; 74.08-361.7 g/mol), dominated by phenolics (21.1% area) and diesel-like aliphatics (7.34% area), with a notable absence of aldehydes. This study underscores the high potential of co-pyrolyzing agri-food wastes without reactor modifications, yielding a liquid product that serves as both a promising renewable chemical platform and a viable energy carrier upon targeted catalytic upgrading along with the environmentally friendly disposal of mentioned wastes.PMID:42492322 | DOI:10.1016/j.wasman.2026.115757