Experimental Investigation on the Gasification Kinetic Model of a Char Particle in Supercritical Water
Experimental Investigation on the Gasification Kinetic Model of a Char Particle in Supercritical Water
复制标题
超临界水中炭颗粒气化动力学模型的实验研究
DOI：
10.1021/acs.energyfuels.5b02014
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发表时间：
2015-11
期刊：
影响因子：
5.3
通讯作者：
Wei Wenwen
中科院分区：
文献类型：
--
作者：
Jin Hui;Zhao Xiao;Guo Liejin;Zhu Chao;Wei Wenwen
超临界水气化技术能高效、清洁地将生物质转化为富氢气体产品，具有广阔的应用前景。气化过程中挥发分的脱除速度较快，半焦的转化是整个气化过程的速率控制步骤。为了探讨半焦在超临界水中气化的动力学模型，采用石英管反应器作为反应器，以消除反应器壁的催化作用，并以挥发分含量较低的竹炭作为典型半焦。在700-900 °C的温度和5-20 min的停留时间的操作范围内对实验进行了研究。在均匀、未反应的核和随机孔模型的框架内对实验结果进行了分析。碳气化速率，停留时间，和温度的依赖关系进行了描述的一级反应和Arrhenius依赖的假设。计算结果表明，该方法是可行的。
Supercritical water gasification technology has bright prospects because it can convert biomass into hydrogen-rich gaseous products in an effective and clean way. The devolatilization process is relatively fast, and char conversion is the rate-determining step in the whole gasification process. To discuss the kinetic model of char gasification in supercritical water, the quartz tube reactor was adopted as the reactor to omit the undesired catalytic effect of the reactor wall and bamboo charcoal was selected as typical char as a result of the low volatile content. The experiments were investigated within the operating range of temperatures of 700–900 °C and residence times of 5–20 min. The experimental results were analyzed within the framework of homogeneous, non-reacted core, and random pore models. Dependences of the carbon gasification rate, residence time, and temperature were described in an assumption of the first-order reaction and the Arrhenius dependence. The calculation results showed that the r...
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影响因子：
5.3
作者：
Liejin Guo;Zhiwei Ge;Simao Guo;Ximin Zhang
通讯作者：
Ximin Zhang
影响因子：
5.4
作者：
Agung Nugroho;Su Jin Kim;K. Chung;B. Cho;Youn-Woo Lee;Jaehoon Kim
通讯作者：
Agung Nugroho;Su Jin Kim;K. Chung;B. Cho;Youn-Woo Lee;Jaehoon Kim
影响因子：
3.7
作者：
F. L. Resende;P. Savage
通讯作者：
F. L. Resende;P. Savage
影响因子：
7.2
作者：
H. Jin;Youjun Lu;Liejin Guo;Changqing Cao;Ximin Zhang
通讯作者：
H. Jin;Youjun Lu;Liejin Guo;Changqing Cao;Ximin Zhang
影响因子：
5.3
作者：
A. A. Vostrikov-A.;S. Psarov;D. Dubov;O. N. Fedyaeva;M. Sokol
通讯作者：
A. A. Vostrikov-A.;S. Psarov;D. Dubov;O. N. Fedyaeva;M. Sokol