Assessment of the effects of process water recirculation on the surface chemistry and morphology of hydrochar
Assessment of the effects of process water recirculation on the surface chemistry and morphology of hydrochar
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DOI：
10.1016/j.renene.2020.04.050
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发表时间：
2020-08-01
期刊：
影响因子：
8.7
通讯作者：
Kruse, A.
中科院分区：
文献类型：
--
作者：
Arauzo, P. J.;Olszewski, M. P.;Kruse, A.
对啤酒糟水热碳化后两种工艺水循环策略的效果进行了评价，重点考察了水热炭的特性。HTC工艺在不同的操作条件下进行，停留时间为2至4小时，温度为200-220摄氏度。氢焦的组成表明，操作条件比PW再循环具有更显著的效果。通过具有PW再循环的HTC产生的液体的组成基本上由操作温度控制，例如，PW中的总有机碳（TOC）在200-220摄氏度的窄范围内变化。并对PW进行了详细的分析。液相的主要成分是乳酸、甲酸、乙酸、乙酰丙酸和丙酸以及5-羟甲基糠醛，这些成分影响氢焦的表面结构。(C)2020爱思唯尔有限公司保留所有权利。
The effect of two process water (PW) recirculation strategies after hydrothermal carbonization (HTC) of brewers spent grains (BSG) is evaluated with the focus on the hydrochar characteristics. The HTC process has been carried out under different operating conditions, which are residence time between 2 and 4 h and temperature in the range of 200-220 degrees C. The composition of the hydrochars reveals that operating conditions have a more significant effect than PW recirculation. The composition of the liquid produced by HTC with PW recirculation is essentially controlled by the operating temperature, for instance, the total organic carbon (TOC) in the PW changes in the narrow range of 200-220 degrees C. A detailed analysis of PW also has been done. The main components of the liquid phase are lactic, formic, acetic, levulinic, and propionic acid as well as 5-hydroxymethylfurfural, that affect the surface structure of the hydrochars. (C) 2020 Elsevier Ltd. All rights reserved.