This study investigates the non-isothermal mechanism and kinetic behaviour of gasification of a lower sulphur petroleum coke, sugar cane bagasse and blends under carbon dioxide atmosphere conditions using the thermogravimetric analyser (TGA). The gas products were measured online with coupled Fourier transform infrared spectroscopy (FTIR). The achieved results explored that the sugar cane bagasse and blend gasification happened in two steps: at (<500 degrees C) the volatiles are released, and at (>700 degrees C) char gasification occurred, whereas the lower sulphur petroleum coke presented only one char gasification stage at (>800 degrees C). Significant interactions were observed in the whole process. Some solid-state mechanisms were studied by the Coats-Redfern method in order to observe the mechanisms responsible for the gasification of samples. The results show that the chemical first order reaction is the best responsible mechanism for whole process. The main released gases are CO2, CO, CH4, HCOOH, C6H5OH and CH3COOH. (C) 2013 Elsevier Ltd. All rights reserved.