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有氧烘焙提质改性对稻秆理化特性的影响研究

开兴平 余祎腾 杨天华 朱景博

开兴平, 余祎腾, 杨天华, 朱景博. 有氧烘焙提质改性对稻秆理化特性的影响研究[J]. 燃料化学学报. doi: 10.19906/j.cnki.JFCT.2021064
引用本文: 开兴平, 余祎腾, 杨天华, 朱景博. 有氧烘焙提质改性对稻秆理化特性的影响研究[J]. 燃料化学学报. doi: 10.19906/j.cnki.JFCT.2021064
KAI Xing-ping, YU Yi-teng, YANG Tian-hua, ZHU Jing-bo. Effect of oxidative torrefaction upgrade on physicochemical properties of rice straw[J]. Journal of Fuel Chemistry and Technology. doi: 10.19906/j.cnki.JFCT.2021064
Citation: KAI Xing-ping, YU Yi-teng, YANG Tian-hua, ZHU Jing-bo. Effect of oxidative torrefaction upgrade on physicochemical properties of rice straw[J]. Journal of Fuel Chemistry and Technology. doi: 10.19906/j.cnki.JFCT.2021064

有氧烘焙提质改性对稻秆理化特性的影响研究

doi: 10.19906/j.cnki.JFCT.2021064
基金项目: 国家自然科学基金(51576135)和辽宁省自然科学基金(2018011626-301)资助
详细信息
    作者简介:

    开兴平:kaixingping@126.com

    通讯作者:

    E-mail: thyang@sau.edu.cn; Tel&Fax: 024-89724558

  • 中图分类号: TK6

Effect of oxidative torrefaction upgrade on physicochemical properties of rice straw

Funds: The project was supported by the National Natural Science Foundation of China (51576135) and Natural Science Foundation of Liaoning Province of China (2018011626-301)
  • 摘要: 本研究通过模拟富氧燃烧烟气气氛探究了有氧烘焙过程中氧气浓度和烘焙温度对稻秆理化特性的影响。结果表明,与氧气浓度相比,温度对有氧烘焙的影响更加显著。在低温段(< 250 ℃),氧气浓度对烘焙稻秆的质量和能量收率影响较小,但在高温段(> 250 ℃)作用明显。随着温度的上升(> 250 ℃),烘焙稻秆的质量和能量收率大幅下降。烘焙温度为250 ℃,氧气浓度为6%是比较合适的有氧烘焙工况,此时烘焙稻秆的质量和能量收率能分别保持在70%和80%以上。提高温度主要增强了烘焙反应,氧化反应在氧气浓度超过6%时作用明显。氯、钾的留存率随着温度和氧气浓度的升高均表现出下降的趋势,但温度的影响更加显著。
  • 图  1  烘焙稻秆的质量收率(a)能量收率(b)和能量密度(c)

    Figure  1  Mass yield(a) energy yield(b) and energy density(c) of TRS

    图  2  不同烘焙温度(a)和氧气浓度(b)下烘焙稻秆的能量转化率

    Figure  2  Energy conversion rate of TRS under different torrefaction temperature(a) and oxygen concentration(b)

    图  3  不同烘焙温度(a)和氧气浓度(b)下烘焙稻秆中有机官能团分布

    Figure  3  Distribution of organic functional groups in TRS under different torrefaction temperature(a) and oxygen concentration(b)

    图  4  稻秆烘焙前后的微观形貌

    Figure  4  Microstructure of rice straw before and after torrefaction

    表  1  稻秆的工业分析和元素分析(干燥基)

    Table  1  Proximate and ultimate analyses of RRSa (dry basis)

    Proximate analysis
    (w %)
    Ultimate analysis
    (w %)
    QHHV/
    (kJ·kg−1)
    AVFCaCHNOb16217
    9.8676.2713.8740.315.440.9443.45
    a: raw rice straw, b: calculated by difference
    下载: 导出CSV

    表  2  烘焙稻秆的工业分析和元素分析

    Table  2  Proximate and ultimate analyses of TRSa

    100%CO2–0%O2–TRS98%CO2–2%O2–TRS
    200℃225℃250℃275℃300℃200℃225℃250℃275℃300℃
    Proximate analysis (w %)
    A10.1210.5110.7912.8416.769.8210.1210.6013.3917.13
    V75.6274.6673.8768.7856.4775.7973.7073.1758.0450.86
    FC14.2614.8315.3418.3826.7714.3916.1816.2328.5732.01
    Ultimate analysis (w %)
    C43.6944.0844.4647.1948.9943.5943.5644.5147.6950.39
    H5.415.284.974.293.835.555.435.184.423.02
    N1.161.361.261.281.191.121.221.331.251.14
    Ob39.6238.7738.5234.4028.7739.9239.6738.3833.2528.32
    QHHV(kJ·kg−1)17412175731767918509189631736817371177181869419119
    96%CO2–4%O2–TRS94%CO2–6%O2–TRS
    200℃225℃250℃275℃300℃200℃225℃250℃275℃300℃
    Proximate analysis (w %)
    A9.9810.7811.0314.1419.1310.1210.5212.1714.2019.46
    V77.4175.3270.2655.9442.1174.4472.4469.2354.0941.86
    FC12.6113.9018.7129.9238.7615.4417.0518.6031.7138.68
    Ultimate analysis (w %)
    C42.6743.2345.6747.9151.3642.9043.8645.4649.1949.47
    H5.655.455.044.203.165.595.425.274.003.04
    N1.031.091.381.251.351.391.291.531.361.39
    Ob40.6839.4536.8832.5024.9940.0238.9235.5731.2426.64
    QHHV(kJ·kg−1)17021172371811818720194801715417486180851909818902
    92%CO2–8%O2–TRS90%CO2–10%O2–TRS
    200℃225℃250℃275℃300℃200℃225℃250℃275℃300℃
    Proximate analysis (w %)
    A10.2110.6811.7015.7122.1710.1510.8611.7416.6523.84
    V73.8371.1869.9956.4242.2474.1470.9569.6156.4541.36
    FC15.9618.1418.3027.8735.5815.7118.1918.6426.8934.80
    Ultimate an alysis (w %)
    C43.3644.7445.0948.0150.0143.0144.9745.5848.1550.54
    H5.695.425.294.202.725.665.455.304.112.73
    N1.191.251.391.141.381.241.111.151.361.22
    Ob39.5637.9036.5430.9423.7139.9437.6136.2329.7321.67
    QHHV(kJ·kg−1)17293178011793618737189491717217868180821879119068
    a: torrefied rice straw, b: calculated by difference
    下载: 导出CSV

    表  3  烘焙稻秆的氯、钾含量

    Table  3  Content of Cl and K in TRS under different conditions

    RRS6%O2–TRS250°C–TRS
    200 ℃225 ℃250 ℃275 ℃300 ℃0%2%4%6%8%10%
    Contents of chlorine and potassium (w %)
    Cl 0.626 0.667 0.684 0.752 0.951 1.259 0.707 0.722 0.747 0.752 0.784 0.811
    K 1.133 1.175 1.196 1.332 1.643 2.16 1.256 1.278 1.328 1.332 1.394 1.452
    下载: 导出CSV

    表  4  不同工况下烘焙稻秆的氯、钾留存率

    Table  4  Retention ratio of Cl and K of TRS under different conditions

    RRS6%O2-TRS250 ℃−TRS
    200 ℃225 ℃250 ℃275 ℃300 ℃ 0%2%4%6%8%10%
    Cl/% 100 94.49 93.97 87.62 81.56 78.92 89.27 88.10 87.83 87.62 87.45 86.50
    K/% 100 91.97 90.78 85.75 77.86 74.81 87.62 86.17 86.27 85.75 85.92 85.57
    Cl/K 0.61 0.641 0.650 0.634 0.666 0.676 0.630 0.635 0.629 0.634 0.629 0.620
    下载: 导出CSV
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  • 收稿日期:  2021-04-06
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  • 网络出版日期:  2021-06-29

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