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烘焙是一种介于220~300℃之间的慢速热解过程.为了考察烘焙技术作为预处理对气化工艺的影响,搭建了小型的烘焙试验台,并利用热重红外联用及低温氮吸附分析技术,开展了关于烘焙过程、烘焙产物特性、烘焙对合成气品质和气化效率影响的研究.试验结果表明:烘焙过程使生物质水含量降低、木质纤维结构得到一定破坏,有利于原料的大规模存储、运输和其他后续处理;烘焙固体产物能量密度提高、O/C比降低、具有多孔结构,有利于改善合成气品质和提升气化炉的冷煤气效率;不可凝烘焙气中可燃气体约占50%,有效利用可节省能耗、提高效率.因此,相比于其他预处理方式,烘焙技术利用于气化工艺极具潜力,应用前景良好.
Baking is a slow pyrolysis process between 220 and 300 ° C. In order to investigate the influence of baking technology as a pretreatment on the gasification process, a small baking test stand was set up, and the combination of TG-IR and low temperature Nitrogen adsorption analysis technology, carried out on the baking process, the characteristics of baked products, baking on the quality of syngas and gasification efficiency of the experimental results show that: the baking process to reduce the biomass water content, wood fiber structure has been some damage, is conducive to raw materials Large-scale storage, transportation and other follow-up processing. The energy density of the baked solid product is increased, the O / C ratio is reduced, and the porous structure is favorable for improving the quality of the syngas and enhancing the cold gas efficiency of the gasifier. Gas accounts for about 50% of the total gas consumption, which can save energy consumption and increase efficiency, so the baking technology has great potential for gasification compared with other pretreatment methods and the application prospect is good.