Key Laboratory of Coal Gasification and Energy Chemical Engineering of Ministry of Education, Shanghai Engineering Research Center of Coal Gasification, East China University of Science and Technology, P. O. Box 272, Shanghai 200237, PR China.
Key Laboratory of Coal Gasification and Energy Chemical Engineering of Ministry of Education, Shanghai Engineering Research Center of Coal Gasification, East China University of Science and Technology, P. O. Box 272, Shanghai 200237, PR China.
Bioresour Technol. 2017 Mar;228:241-249. doi: 10.1016/j.biortech.2016.12.074. Epub 2016 Dec 24.
The influence of torrefaction on the physicochemical characteristics of char during raw and water washed rice straw pyrolysis at 800-1200°C is investigated. Pore structure, aromaticity and gasification activity of pyrolysis chars are compared between raw and torrefied samples. For raw straw, BET specific surface area decreases with the increased torrefaction temperature at the same pyrolysis temperature and it approximately increases linearly with weight loss during pyrolysis. The different pore structure evolutions relate to the different volatile matters and pore structures between raw and torrefied straw. Torrefaction at higher temperature would bring about a lower graphitization degree of char during pyrolysis of raw straw. Pore structure and carbon crystalline structure evolutions of raw and torrefied water washed straw are different from these of raw straw during pyrolysis. For both raw and water washed straw, CO gasification activities of pyrolysis chars are different between raw and torrefied samples.
研究了在 800-1200°C 下，稻秸原料和水洗后的稻秸热解过程中，热解前的稻秸经烘焙（torrefaction）处理对热解焦的物理化学特性的影响。对比了烘焙前后稻秸热解焦的孔隙结构、芳构化程度和气化活性。对于稻秸原料，在相同的热解温度下，BET 比表面积随烘焙温度的升高而降低，且在热解过程中基本呈线性增加。不同的孔隙结构演化与原料和烘焙后的稻秸之间不同的挥发分和孔隙结构有关。在热解稻秸原料时，较高温度的烘焙会导致焦的石墨化程度降低。对于水洗前后的稻秸，其热解过程中的孔隙结构和碳结晶结构的演化与原料稻秸不同。对于原料和水洗后的稻秸，热解焦的 CO 气化活性在烘焙前后的样品之间存在差异。
