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Thermochemical conversion of cashew nut shells, palm nut shells and peanut shells char with CO_2 and/or steam to aliment a clay brick firing unit

机译:腰果壳,棕榈果壳和花生壳与CO_2和/或蒸汽的热化学转化,以改良粘土砖烧成装置

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Experimental gasification studies are reported for highly reactive peanuts, palm and cashew nut shells chars from Ziguinchor area in order to aliment a local clay brick baking unit. The gasification tests were operated in a fixed bed reactor under steam and/or carbon dioxide at three different temperatures (950 degrees C, 1000 degrees C and 1050 degrees C), in order to investigate the experimental conditions of three samples at different particle size. The gasification of char conversion at different temperatures is found to be dependent on gasifying agent, nature of the sample, and can be explained by the Arrhenius equation, thus suggesting the use of three different models: Volume Reaction Model (VRM), Random Pore Model (RPM), and Shrinking Core Model (SCM) in order to interpret the carbon conversion data and to determine the kinetics parameters.From the results obtained, temperature has a positive effect on the kinetic conversion. Further, the gasification under mixed atmosphere of steam and carbon dioxide showed that the reactivity of the different chars depends on the increase of steam concentration in the mixture. The gasifying char types has some effects in the determination of the kinetic parameters (activation energies obtained ranged between 110 and 126 kJ/mol for peanut shell, 104-125 kJ/mol for the cashew shell and 116-150 kJ/mol for the palm shell). By using different models, the experimental results shows that the kinetics reaction of the cashew shells char, and peanuts shells char, are faster than those from palm shells char. At the same time, results showed that the char-steam reactivity, char - CO2 reactivity and their mixture (char-steam and char - CO2) are different. The experimental measurements also show the influence of temperature on the Lower Heating Values (LHV) of the gas. The LHV of gas obtained are between (8-12 MJ/Nm(3)) and that, these values (LHV) are inversely proportional to the particles size of the biomass. While, based on the Europe Environment and Energy Management Agency (ADEME) standards on Lower Heating Value of gas, these gases obtained under all experimental conditions can be safely used to operate motor functioning with to gas. (C) 2019 Elsevier Ltd. All rights reserved.
机译:据报道,对来自Ziguinchor地区的高反应性花生,棕榈和腰果壳炭进行了实验性气化研究,以补充当地的粘土砖烘烤装置。为了研究三种不同粒径的样品的实验条件,在固定床反应器中在蒸汽和/或二氧化碳的条件下,在三个不同的温度(950摄氏度,1000摄氏度和1050摄氏度)下进行气化测试。发现在不同温度下焦炭转化的气化取决于气化剂,样品的性质,并且可以由Arrhenius方程解释,因此建议使用三种不同的模型:体积反应模型(VRM),随机孔模型(RPM)和收缩核心模型(SCM)来解释碳转化数据并确定动力学参数。从获得的结果来看,温度对动力学转化有积极影响。此外,在蒸汽和二氧化碳的混合气氛下的气化表明,不同炭的反应性取决于混合物中蒸汽浓度的增加。气化焦炭类型对动力学参数的确定有一些影响(花生壳的活化能介于110和126 kJ / mol之间,腰果壳的活化能介于104-125 kJ / mol之间,棕榈的活化能介于116-150 kJ / mol之间)贝壳)。通过使用不同的模型,实验结果表明,腰果壳炭和花生壳炭的动力学反应比棕榈壳炭的动力学反应快。同时,结果表明,焦炭-蒸汽反应性,炭-CO 2反应性及其混合物(炭-蒸汽和炭-CO 2)不同。实验测量还显示了温度对气体的较低热值(LHV)的影响。所获得气体的LHV在(8-12 MJ / Nm(3))之间,并且这些值(LHV)与生物质的粒径成反比。同时,根据欧洲环境和能源管理署(ADEME)关于降低气体热值的标准,在所有实验条件下获得的这些气体都可以安全地用于运行与气体有关的电动机。 (C)2019 Elsevier Ltd.保留所有权利。

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