Abstract:The macadamia shell is a food processing residue,If discard it at will, it will cause a great waste of resources. The pyrolysis process of macadamia shell was studied by Simultaneous Thermal Analysis and FT-IR. The pyrolysis kinetics was calculated by Coats-Redfern method in order to provide basic data for the high value utilization of the shell. The experimental results show that the volatile content (78.67%), lignin (42.81%) and C element (47.45%) of the shell of the macadamia are higher, and the main pyrolysis temperature range is 275-410 °C. The total weight loss rate of pyrolysis is 76.31%. With the increase of heating rate, the activation energy and frequency factor of pyrolysis reaction increased, from58.737kJ·mol-1, 11.689min-1to59.796kJ·mol-1, 43.773min-1. Linear fitting coefficient are above 0.99. Infrared spectroscopy analysis of the pyrolysis solid product of the shell by FT-IR showed that the pyrolysis temperature range of the macadamia shell was between 300 °C and 500°C, and the pyrolysis process was mainly cellulose, hemicellulose and lignin. The depolymerization is consistent with the thermogravimetric analysis results.