Structural evolution of maize stalk/char particles during pyrolysis.
Structural evolution of maize stalk/char particles during pyrolysis.
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DOI：
10.1016/j.biortech.2009.05.009
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发表时间：
2009-10
影响因子：
11.4
通讯作者：
P. Fu;Song Hu;L. Sun;J. Xiang;Tao Yang;Anchao Zhang;Junying Zhang
中科院分区：
文献类型：
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作者：
P. Fu;Song Hu;L. Sun;J. Xiang;Tao Yang;Anchao Zhang;Junying Zhang
研究了玉米秸秆/半焦颗粒在热解过程中的结构演化特征。在200 - 900 ℃的温度范围内热解制备了半焦。采用热重分析、元素分析（TGA）、傅里叶变换红外光谱（FTIR）、扫描电镜（SEM）、氦密度测定和N2吸附/脱附等方法对玉米秸秆和半焦进行了表征。在400 ℃之前，焦炭产率随温度的升高而迅速下降。随着温度的升高，焦炭逐渐变得更芳香和碳质。羟基、脂肪族C-H、羰基和烯属CC基团在高温下损失。低于500 ℃时，挥发性物质的去除使气孔张开。高温导致软化、熔化、熔融和碳结构有序化的发生。芳构化过程开始于350 ℃，并继续到更高的温度。碳结构在500 ℃以上发生收缩，与芳构化过程同时发生。
The structural evolution characteristics of maize stalk/char particles during pyrolysis were investigated. The char was prepared by pyrolyzing at temperatures ranging from 200 to 900oC. Maize stalk and chars were characterized by thermogravimetric analysis, ultimate analysis (TGA), Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), helium density measurement and N2adsorption/desorption method. The char yield decreased rapidly with increasing temperature until 400oC. As temperature increased, the char became progressively more aromatic and carbonaceous. The hydroxyl, aliphatic C–H, carbonyl and olefinic CC groups were lost at high temperatures. Below 500oC, the removal of volatile matter made pore opening. High temperatures led to the occurrence of softening, melting, fusing and carbon structural ordering. The aromatization process started at ∼350oC and continued to higher temperatures. The shrinkage of carbon structure occurred above 500oC, which was concurrent with the aromatization process.