含氧气氛下的稻杆低温烘焙研究

以稻杆为原料考察了不同温度和含氧量下生物质的低温烘焙过程，研究了有氧烘焙的机理。对含氧气氛下不同停留温度时的质量残留率和微分热重分析（DTG）曲线进行分析发现，停留温度对质量残留率影响较大，是烘焙过程的主导因素。对6个不同含氧量下的质量残留率和DTG曲线分析可知，氧气加快了反应的进行，且随着含氧量上升发生分解的组分有所增加。建立了6个含氧量下稻杆低温烘焙的动力学模型并计算了动力学参数，发现稻杆表观活化能在1.33 kJ/mol到2.01 kJ/mol之间，且氧浓度与活化能的线性拟合度较好。

Oxidative torrefaction of rice straw under different oxygen concentrations

Torrefaction is a well-established thermo-chemical method to enhance the energy density of biomass through the variation of reaction temperature and atmosphere.Oxygen-involved torrefaction,defined as oxidative torrefaction,has attracted more and more attentions,by virtue of its short torrefaction stage and self-heating process.In this work,the isothermal torrefaction process of rice straw at different temperatures and oxygen concentrations was investigated by means of thermo gravimetric analysis (TGA).It was found that mass yield decreased with increasing temperature.Oxygen has a positive effect on the rate of torrefaction,while the extent of decomposition decreased with increasing oxygen concentration.The separate-stage kinetic model was adopted to describe the oxidative torrefaction of biomass.The apparent activation energy for the torrefaction of rice straw was between 1.33kJ/mol and 2.01 kJ/mol,and varied linearly with oxygen concentration.