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烘焙预处理对稻壳燃料品质及热解特性的调控机制研究

王卓智 张雷 熊立夫 许连飞 杨建成 沈伯雄

王卓智, 张雷, 熊立夫, 许连飞, 杨建成, 沈伯雄. 烘焙预处理对稻壳燃料品质及热解特性的调控机制研究[J]. 燃料化学学报. doi: 10.19906/j.cnki.JFCT.2022058
引用本文: 王卓智, 张雷, 熊立夫, 许连飞, 杨建成, 沈伯雄. 烘焙预处理对稻壳燃料品质及热解特性的调控机制研究[J]. 燃料化学学报. doi: 10.19906/j.cnki.JFCT.2022058
WANG Zhu-zhi, ZHANG Lei, XIONG Li-fu, XU Lian-fei, YANG Jian-cheng, SHEN Bo-xiong. Study on the regulation mechanism of torrefaction pretreatment on fuel quality and pyrolysis characteristics of rice husk[J]. Journal of Fuel Chemistry and Technology. doi: 10.19906/j.cnki.JFCT.2022058
Citation: WANG Zhu-zhi, ZHANG Lei, XIONG Li-fu, XU Lian-fei, YANG Jian-cheng, SHEN Bo-xiong. Study on the regulation mechanism of torrefaction pretreatment on fuel quality and pyrolysis characteristics of rice husk[J]. Journal of Fuel Chemistry and Technology. doi: 10.19906/j.cnki.JFCT.2022058

烘焙预处理对稻壳燃料品质及热解特性的调控机制研究

doi: 10.19906/j.cnki.JFCT.2022058
基金项目: 国家自然科学基金(52006052)项目资助
详细信息
    通讯作者:

    王卓智,15104632388,windowsxxpp@126.com

Study on the regulation mechanism of torrefaction pretreatment on fuel quality and pyrolysis characteristics of rice husk

Funds: The project was supported by the National Natural Science Foundation of China (52006052)
  • 摘要: 研究493–573 K温度范围内惰性烘焙和有氧烘焙对稻壳元素构成、组分分布、芳香结构、孔隙结构、热解特性和反应动力学的影响规律。结果表明,烘焙温度对生物质燃料品质影响最为明显,氧化剂的加入可以增加生物质燃料品质对温度变化的敏感性。烘焙温度的增加促使生物质中含氧结构逐渐解离,当烘焙条件为573 K的烟气气氛时,样品的H/C和O/C比值明降低(0.188和0.259)。多种氧化剂能够协同调控生物质的官能团结构、活性芳香结构和孔隙结构,温度的升高促使稻壳中羟基减少、活性芳香结构占比逐渐降低和轻质挥发分的解离,在573 K烟气烘焙后活性结构占比达到最小值1.79、比表面积达到最大值295.78 m2/g。稻壳的热解动力学参数可以通过Coats–Redfern近似函数求解,烘焙可以有效提高生物质发生热解的温度和活化能(14.84 kJ/mol → 28.82 kJ/mol)。相较于惰性气氛和贫氧气氛,烟气气氛能够更加节能、高效的提高生物质的燃料品质和存储稳定性。
  • 图  1  原始及烘焙样品组分分布图

    Figure  1  Compositional distribution for raw and torrefied samples

    图  2  原始及烘焙样品Van Krevelen图

    Figure  2  Van Krevelen diagram for raw and torrefied samples

    图  3  烘焙前后稻壳样品中半纤维素、纤维素、木质素含量的变化量

    Figure  3  Variations in the contents of hemicellulose, cellulose and lignin in rice husk particles after undergoing various torrefaction processes

    图  4  烘焙生物质的FTIR光谱

    Figure  4  FTIR spectrum of each torrefied sample

    图  5  烘焙稻壳Raman逆卷积数据

    Figure  5  Deconvolution of Raman results for each torrefied rice husk sample

    图  6  烘焙稻壳表面物理结构测量结果

    Figure  6  Determination of surface physical structure of each torrefied rice husk sample

    表  1  原料和烘焙样品的基本分析数据

    Table  1  Basic analysis data for raw and torrefied sample

    SampleUltimate analysis wt.% (ar)Proximate analysis wt.% (ar)HHV
    (MJ·kg−1)
    CHNSOaMarVFCA
    (wt%)(wt%)(wt%)(wt%)(wt%)(wt%)(wt%)(wt%)(wt%)
    0. 原料38.183.670.690.4341.057.4456.1320.4515.9812.88
    1. Ar 49340.354.330.580.1936.534.8749.8927.2218.0213.21
    2. Ar 54346.383.810.590.1118.983.0927.0139.7730.1313.67
    3. Ar 57347.123.480.900.0713.863.3419.0843.0134.5713.95
    4. O2 49340.553.580.620.1533.725.2130.7942.6221.3814.19
    5. O2 54350.752.940.580.0616.503.8117.5849.4429.1716.08
    6. O2 57345.753.030.850.0413.823.359.7750.3736.5116.04
    7. DFG 49340.714.120.870.0930.233.9928.3243.7123.9814.37
    8. DFG 54342.651.580.650.0316.203.636.5450.9438.8915.89
    9. DFG 57347.781.960.960.0517.613.7711.2253.3731.6416.56
    10. RFG 49345.474.220.680.0924.063.7326.5844.2125.4814.52
    11. RFG 54339.980.930.190.1215.993.375.2748.5742.7915.81
    12. RFG 57348.540.760.640.0716.773.599.2153.9833.2216.88
    a: calculated by difference;ar: as received basis
    下载: 导出CSV

    表  2  原始稻壳样品的灰成分分析结果

    Table  2  Ash chemical composition of the rice husk

    SampleSiO2
    (wt.%)
    Al2O3
    (wt.%)
    Fe2O3
    (wt.%)
    CaO
    (wt.%)
    Na2O
    (wt.%)
    K2O
    (wt.%)
    MgO
    (wt.%)
    TotalOthers
    Raw sample39.37.44.811.35.87.27.182.917.1
    下载: 导出CSV

    表  3  原始及烘焙样品热解特性参数

    Table  3  Pyrolysis characteristic parameters for raw and torrefied sample

    SampleTi (K)Tmax (K)Rmax
    (wt.%·min−1)
    T1/2 (K)Di
    0454.01589.60−0.637521.41−4.564E − 09
    1557.42610.30−0.516577.90−2.625E − 09
    2545.88672.20−0.142602.60−6.422E − 10
    3530.29712.46−0.103645.90−4.221E − 10
    4518.22607.12−0.424573.21−2.351E − 09
    5491.01724.26−0.079610.15−3.641E − 10
    6479.02804.88−0.057645.37−2.291E − 10
    7557.85610.29−0.392583.03−1.975E − 09
    8482.29765.23−0.0697646.12−2.923E − 10
    9466.23802.64−0.0583638.68−2.439E − 10
    10552.68609.08−0.292581.29−1.492E − 09
    11477.84738.03−0.0693637.36−3.083E − 10
    12463.26804.99−0.0596643.26−2.487E − 10
    下载: 导出CSV

    表  4  原始及烘焙稻壳的热解动力学参数

    Table  4  Pyrolysis kinetic parameters for raw and torrefied rice husk samples

    SampleTemperature
    range (K)
    E (kJ·mol−1)A (min−1)R2
    0493–57314.840.317E − 40.955
    1493–57315.930.336E − 50.948
    2493–57316.590.641E − 50.997
    3493–57317.950.539E − 60.944
    4493–57316.250.384E − 50.951
    5493–57316.610.413E − 50.948
    6493–57317.990.801E − 60.959
    7493–57316.420.404E − 50.954
    8493–57317.380.512E − 50.949
    9493–57326.444.907E − 70.943
    10493–57316.630.397E − 50.957
    11493–57317.820.603E − 60.981
    12493–57328.824.332E − 70.989
    下载: 导出CSV
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  • 收稿日期:  2022-05-21
  • 修回日期:  2022-06-21
  • 网络出版日期:  2022-07-11

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