摘要:
主要研究温度、餐饮垃圾种类以及催化剂对餐饮垃圾热解所制生物燃油的产率和品质的影响。结果表明，猪肉和米饭的最佳产油温度均为410℃，白菜的最佳产油温度为450℃。米饭、白菜、猪肉的产油率分别为45.02%、25.60%、71.26%。采用氧弹热量计对其热值进行测定，米饭和白菜热解油的高位热值较低，分别为18.30MJ/kg和17.49MJ/kg；而猪肉热解油的高位热值为36.57 MJ/kg, 并且黏稠度较高。催化剂Co-MCM-41的催化效果明显，使餐饮垃圾的产油率由41.99%提高到66.30%，同时使热解油中的含氧化合物明显降低，而烷烃类和烯烃类的含量明显增加，高位热值由30.30MJ/kg提高到32.74MJ/kg。通过物理吸附仪对新制备的和使用一次后再生的催化剂Co-MCM-41进行表征，结果表明,催化剂Co-MCM-41再生后孔容、孔径和比表面积变化不大，性质基本不变，活性依然存在。
关键词:
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餐饮垃圾 /
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热解 /
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催化剂 /
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生物燃油
Abstract:
In order to provide basic data for the pyrolytic technology of food residue, the study on the food residue pyrolysis in a fixed bed reactor, and the influence of the final pyrolysis temperature, different kinds of food residue and catalysts on the product distribution as weel as the bio-oil composition and characterization was focused. The results show that the optimal temperature of rice and pork pyrolysis for bio-oil producing is 410℃, while that of cabbages is 450℃. The bio-oil yield of rice, cabbages and pork are 45.02%, 25.60% and 71.26%, respectively. The analyses by GR3500-SR1 digital oxygen bomb calorimeter indicate that the high heating value (HHV) of bio-oil of rice and cabbages are 18.30MJ/kg and 17.49MJ/kg, respectively, whereas the HHV of pork pyrolytic oil is 36.57MJ/kg. Compared with the MCM-41 catalyst doped with other metals, Co-MCM-41 catalyst has a particularly evident effect on the food residue pyrolysis. The bio-oil yield is improved from 41.99% to 66.30%. GC-MS was used for studying the components of the pyrolytic oil. The percent of the oxygenated compounds of bio-oil reduces obviously, but the percent of alkane and olefin increases, which results in the HHV of bio-oil to increase from 30.30MJ/kg to 32.74MJ/kg. The regenerated Co-MCM-41 catalyst is characterized by Micromeritics TriStar 3000 physical adsorption analyzer, showing that the pore volume, pore size and specific surface area have little change and the catalyst is still kept activated.
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