کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7158825 1462799 2018 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of heating rate on the evolution of bio-oil during its pyrolysis
ترجمه فارسی عنوان
اثرات نرخ حرارت بر تکامل روغن زیستی در طول دوره پیلوریس
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی انرژی انرژی (عمومی)
چکیده انگلیسی
Bio-oil from the fast pyrolysis of biomass can be converted to solid carbon materials, chemicals and syngas by various thermochemical conversion methods. As a first step in all of these processes, bio-oil undergoes drastic components changes due to its exposure to the elevated temperature. Understanding the effects of heating rate on bio-oil transformation during its pyrolysis is therefore crucial for effective utilization of bio-oil. In this study, a bio-oil sample produced from the fast pyrolysis of rice husk at 500 °C was pyrolyzed in a fixed-bed reactor at temperatures between 300 and 800 °C at three different heating rates: fast (≈200 °C/s), medium (≈20 °C/s), and slow (≈0.33 °C/s). In addition to the quantification of coke and tar yields, the tar was characterized with an ultraviolet (UV) fluorescence spectroscopy, a gas chromatography/mass spectrometer (GC/MS) and a Fourier transform ion cyclotron resonance mass spectrometer (FT-ICR MS). Our results indicate that slow heating rates promote polymerization of bio-oil components, particularly at low temperatures (<500 °C), resulting in higher primary coke yields than that of the fast heating rates. Decomposition reaction was found to be pronounced at fast heating rates, causing decreases in the tar yields and abundance of light compounds. The increases in the yields of the secondary coke, the formations of more condensed aromatic structures and macromolecules (m/z > 500) were also promoted at fast heating rates via the more intense secondary reactions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Energy Conversion and Management - Volume 163, 1 May 2018, Pages 420-427
نویسندگان
, , , , , , , , , , , ,