Study on the gas evolution and char structural change during pyrolysis of cotton stalk

Study on the gas evolution and char structural change during pyrolysis of cotton stalk
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棉秆热解过程气体逸出及炭结构变化研究

DOI:
10.1016/j.jaap.2012.05.012
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发表时间:
2012-09-01
影响因子:
6
通讯作者:
An, Senmeng
An, Senmeng
中科院分区:
化学2区
文献类型:
--
作者:
Fu, Peng;Hu, Song;An, Senmeng

文献摘要

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研究了棉秆热解​​过程中的气体释放特性和炭结构演化。通过热解-傅里叶变换红外光谱(FTIR)/热导检测(TCD)分析(Py-FTIR/TCD)检查挥发性产物的演化特征。通过FTIR和N-2物理吸附技术研究了炭的化学结构和物理特性。给出了主要挥发性产物的演化特征。 CO2 的释放比 CO 早约 26°C。CH4 的释放涵盖了 300-600°C 的更宽温度范围,最高温度为 394°C。炭中羟基、脂肪族 C-H 和烯属 C = C 键的数量在 250°C 以上显着减少。芳构化过程在大约 350°C 开始,并持续到更高的温度,使炭中富含缩合芳香族化合物。环系统。 BET 表面积随着温度的升高而不断增加,在 500 ℃ 时达到最大值 4.68 m(2)/g,并在较高温度下减小。微孔体积表现出与表面积相似的行为,而中孔体积和总孔体积始终增加。 (C) 2012 Elsevier B.V. 保留所有权利。
The gas release properties and char structural evolution during the pyrolysis of cotton stalk were investigated. The evolution characteristics of volatile products were examined by pyrolysis-Fourier transform infrared spectroscopy (FTIR)/thermal conductivity detection (TCD) analysis (Py-FTIR/TCD). The char chemical structure and physical characteristics were investigated by means of FTIR and N-2 physisorption techniques. Evolution characteristics of the main volatile products were given. The evolution of CO2 was approximately 26 degrees C earlier than that of CO. CH4 evolution covered over a wider temperature range of 300-600 degrees C, with a maximum at 394 degrees C. The amount of hydroxyl, aliphatic C-H and olefinic C = C bonds in the char decreased significantly above 250 degrees C. The aromatization process started at approximate to 350 degrees C and continued to higher temperatures, leaving the char enriched with condensed aromatic ring systems. The BET surface area increased continually with increasing temperature to reach a maximum value of 4.68 m(2)/g at 500 degrees C and decreased at higher temperatures. The micropore volume showed a similar behavior to the surface area, while the mesopore volume and total pore volume always increased. (C) 2012 Elsevier B.V. All rights reserved.