Impact of torrefaction on reactivity of wheat straw

摘要

The effects of torrefaction on wheat straw'spyrolysis behaviors were studied in detail. Wheat straw was torrefied at different temperature ranging from 250 to 300 °C in a fixed-bed tube furnace to produce torrefied wheat straw. Thermogravimetric experiments were carried out in a thermogravimetric analyzer under inert conditions, and operated at heating rates of 20 °C Imin. After torrefaction pretreatment, the thermal weight of the torrefied wheat straw are divided into 4 stages. The activation energy and frequency factor first increased and then decreased, with the increase of reaction temperature. The initial temperature gradually increased with the increase of torrefaction temperature. The shoulder peak corresponding to hemicellulose gradually decreased or even disappeared with the increase of torrefaction temperature.