Physical properties and pyrolysis characteristics of rice husks in different atmosphere
Physical properties and pyrolysis characteristics of rice husks in different atmosphere
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不同气氛下稻壳的物理性质及热解特性
DOI：
10.1016/j.rinp.2016.09.011
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发表时间：
2016
影响因子：
5.3
通讯作者：
Chen Jiangxian
中科院分区：
文献类型：
--
作者：
Wang Xinsheng;Lu Zhenlin;Jia Lei;Chen Jiangxian
研究了稻壳在空气和氩气中燃烧的物理性质和热解特性。扫描电镜结果表明，稻壳在空气中燃烧后，其外表皮组织结构良好，具有乳突状和完整、直、高的脊状突起。RHIR的内表皮具有长的矩形沟组织。结果还表明，热解RHR（稻壳在氩气中）的外表皮的脊是不直的RHIR和乳头的顶部有小孔。RHR的内表面看起来有些开裂。XPS分析表明，RHIR和RHR的表面含有碳，氧和硅。碳以元素石墨的形式存在，氧以−2氧化态存在，硅以SiO2的形式存在。DSC图具有“骆驼峰”，表明加热速率的增加导致放热峰的增加。计算表明，最初，温度升高导致热解活化能增加，但随着温度继续升高，活化能再次降低。频率系数也遵循同样的趋势。在碳含量分析中，稻壳挥发碳含量最大，约为33.94%，尤其是700 °C时，挥发碳含量最小，约为0.33%。
This paper explores the physical properties and pyrolysis characteristics of rice husk combustion in air and in argon. The SEM results show that the outer epidermis of combusted RHIR (rice husk in air) is well organized with features that include papillae shapes and full, straight, high ridges. The inner epidermis of the RHIR has long rectangular furrow tissues. The results also show that the outer epidermis of pyrolyzed RHR (rice husk in argon) has ridges that are not as straight as for the RHIR and the top of the papillae have small holes. The inner surface of the RHR looks a some cracked. XPS analysis shows that the surfaces of RHIR and RHR contain carbon, oxygen, and silicon. The carbon was found to be in the elemental graphite form, the oxygen in the −2 oxidation state, and the silicon in the Si4+form as SiO2. The DSC graphs have “camel peaks”, showing that an increase in rate of heating leads to an increase in the exothermic peaks. Calculations show that, initially, increased temperature leads to increased activation energy for pyrolysis, but as the temperature continues to increase, the activation energy decreases again. The frequency factor follows the same trend. In analysis of carbon content, rice husk volatile carbon content is the largest, it is about 33.94%, especially 700 °C, the carbon content of volatile minimum is about 0.33%.
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