Energy balance and global warming potential of corn straw-based bioethanol in China from a life cycle perspective
Energy balance and global warming potential of corn straw-based bioethanol in China from a life cycle perspective
复制标题
从生命周期角度看中国玉米秸秆生物乙醇的能量平衡和全球变暖潜力
DOI:
10.1080/15435075.2017.1382361
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发表时间:
2018-03
影响因子:
3.3
通讯作者:
Zhang Xiaomei
中科院分区:
文献类型:
--
作者:
Xu Xiaoning;Yang Yanli;Chen Xiao;Zhang Xiaomei
ABSTRACT As the second largest corn producer in this world, China has abundant corn straw resources. The study assessed the energy balance and global warming potential of corn straw-based bioethanol production and utilization in China from a life cycle perspective. The results revealed that bioethanol used as gasoline and diesel blend fuel could reduce global warming potential by 10%–97% and 4%–96%, respectively, as compared to gasoline and diesel for transport. The total global warming potential, net global warming potential, net energy, and Net Energy Ratio per MJ ethanol generated from corn straw-based bioethanol system are estimated to be 0.20 kg CO2-eq, 0.012 kg CO2-eq, 0.60 MJ, and 1.87, respectively. By using sensitivity analysis, we found that the collected coefficient and compressing density of straw have a more obvious influence on energy balance; transportation distance has a more obvious influence on global warming potential emission factor. The by-products may be utilized as fertilizer, animal feed, cement replacement, or high-value lignin chemicals, which make a contribution to offsetting 0.28 MJ per MJ ethanol of energy consumption.
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DOI:
10.1201/9781482292817-29
发表时间:
1985-11
期刊:
--
影响因子:
--
作者:
L. Douglas
通讯作者:
L. Douglas
影响因子:
9
作者:
Qing Yang;Guoqian Chen
通讯作者:
Qing Yang;Guoqian Chen
DOI:
10.1002/9781119771951.ch10
发表时间:
2021-10
期刊:
Biomolecular Engineering Solutions for Renewable Specialty Chemicals
影响因子:
--
作者:
Ramiya Baskaran;V. Natarajan;Shereena P. Joy;C. Krishnan
通讯作者:
Ramiya Baskaran;V. Natarajan;Shereena P. Joy;C. Krishnan
影响因子:
10.4
作者:
Linghong Zhang;C. Xu;P. Champagne
通讯作者:
Linghong Zhang;C. Xu;P. Champagne
影响因子:
11.2
作者:
T. Silalertruksa;S. Gheewala;M. Sagisaka;Katsunobu Yamaguchi
通讯作者:
T. Silalertruksa;S. Gheewala;M. Sagisaka;Katsunobu Yamaguchi