Effect of Heating Rate on Edible Mushroom Bran Pyrolysis

摘要

Pyrolysis characteristics of edible mushroom bran at heating rates of 10, 20, 30 K/min in a dynamic nitrogen flow of 20 ml/min were investigated applying a thermogravimetric analyzer(TG) coupled with a Fourier transform infrared (FTIR) spectrometer. Effects of heating rate on pyrolysis parameters and composition of pyrolysis vapor were studied. The results show that with the heating rate increasing, the starting temperature, final temperature of pyrolysis and the maximum rates of mass losses increased. Compared to the composition of pyrolysis vapour at the heating rate of 10K/min, molality of H2O,CO2,phenol,carboxylic compounds increase 61.6%, 3.6%, 36.4%, 13.0% at the heating rate of 20 K/min and 107.2%, 67.1%,40.7%,25.9% at the heating rate of 30 K/min, respectively. While molality of acids decrease 17.43% at the heating rate of 20 K/min and 75.30% at the heating rate of 30 K/min compared to that of at the heating rate of 10 K/min. The important difference is hydrocarbon was found amount in pyrolysis vapour at the heating rate of 10 K/min, but little at the heating rate of 20 K/min and 30 K/min.