Alkali-promoted hydrothermal gasification of biomass food processing waste: A parametric study
Alkali-promoted hydrothermal gasification of biomass food processing waste: A parametric study
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DOI：
10.1016/j.ijhydene.2010.04.179
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发表时间：
2010-07-01
影响因子：
7.2
通讯作者：
Williams, Paul T.
中科院分区：
文献类型：
--
作者：
Muangrat, Rattana;Onwudili, Jude A.;Williams, Paul T.
研究了在水热条件下，碱促进食品生物质副产物（如葡萄糖、糖蜜和米糠）产氢的参数。通过加入过氧化氢辅助生物质样品的部分氧化，并在氢氧化钠存在下进行实验。研究了水热条件下反应温度、反应时间和进料浓度对葡萄糖、糖蜜和米糠转化为气态产物的影响。反应时间和反应温度分别在0-120 min和330-390 ℃范围内进行了研究。结果证实了NaOH在通过水煤气变换反应生产氢气中的积极影响。在碱的存在下，没有观察到焦油/油和炭。氢气产率随反应温度和反应时间的增加而增加。观察到较高的反应温度导致产生的甲烷气体量的增加。随着进料浓度的增加，其他气体如CO、CO2、CH 4和C2-C4的产率增加，而所有生物质样品的氢气产量降低。在相同的试验条件下，糖蜜和米糠的气态产物的生成与葡萄糖的生成具有相似的趋势。(C)2010年教授T。Nejat Veziroglu。由爱思唯尔有限公司出版。保留所有权利。
A parametric study of alkali-promoted hydrogen gas production from by-products from food-based biomass, such as glucose, molasses and rice bran, under hydrothermal conditions has been carried out. Partial oxidation of the biomass samples was aided by the addition of hydrogen peroxide and experiments were carried out in the presence of sodium hydroxide. The effects of reaction temperature, reaction time and feed concentration on the conversion of glucose, molasses and rice bran to gaseous products under hydrothermal conditions were investigated. The reaction time and reaction temperature were investigated in the range of 0-120 min and 330-390 degrees C, respectively. The results confirmed the positive influence of NaOH in the production of hydrogen gas via the water gas shift reaction. In the presence of the alkali, no tar/oil and char were observed. The hydrogen gas yield increased when the reaction temperature and reaction time increased. It was observed that higher reaction temperature led to an increase in the amount of methane gas produced. With increasing feed concentration, the yields of other gases such as CO, CO2, CH4 and C-2-C-4 increased, while hydrogen gas production decreased for all the biomass samples. The generation of gaseous products from the molasses and rice bran showed a similar trend to that of glucose, under identical test conditions. (C) 2010 Professor T. Nejat Veziroglu. Published by Elsevier Ltd. All rights reserved.