In-depth study of rice husk torrefaction: Characterization of solid, liquid and gaseous products, oxygen migration and energy yield
In-depth study of rice husk torrefaction: Characterization of solid, liquid and gaseous products, oxygen migration and energy yield
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深入研究稻壳烘焙：固体、液体和气体产物的表征、氧迁移和能量产量
DOI：
10.1016/j.biortech.2018.01.009
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发表时间：
2018-04-01
影响因子：
11.4
通讯作者：
Shen, Chao
中科院分区：
文献类型：
--
作者：
Chen, Dengyu;Gao, Anjiang;Shen, Chao
生物质烘焙是一种很有前途的生物质资源化方法，对烘焙产物进行分析是揭示烘焙机理的重要途径。在这项研究中，在210-300 ℃下进行稻壳的烘焙。结果表明，除氧后固体产物的燃料性能大大提高。气态产物主要是CO2（52.9-73.8体积%），其次是CO（26.3-39.2体积%）。液体产物主要为水和焦油，焦油中含有酸类、呋喃类、酮类、醛类和酚类化合物，其中酸类化合物的相对含量最高。烘焙温度对氧迁移有明显的影响。在210-300 ℃的温度范围内，稻壳中9.5-63.2%的氧迁移到气态和液态产物中。H2O是脱氧的主要贡献者，其次是CO2和CO。因此，在烘焙过程中形成H2O、CO2和CO是重要的，因为它实现了强烈脱氧的目的。
Torrefaction is a promising method for biomass upgrading, and analysis of all products is the essential way to reveal torrefaction mechanism. In this study, torrefaction of rice husk was performed at 210-300 degrees C. Results showed that the fuel properties of solid products were greatly enhanced upon removal of oxygen. The gaseous products were mainly CO2 (52.9-73.8 vol%), followed by CO (26.3-39.2 vol%). The liquid product was mainly water and some tar, and the latter contained acids, furans, ketones, aldehydes, and phenols, among which the relative content of acids was the highest. Torrefaction temperature has obvious effects on the oxygen migration. Within the temperature range of 210-300 degrees C, 9.5-63.2% of oxygen in rice husk was migrated to the gaseous and liquid products. The H2O was the major contributor to deoxygenation, followed by CO2 and CO. Thus, formation of H2O, CO2, and CO during torrefaction is important as it achieves the purpose of intense deoxygenation.