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Modeling kinetics-transport interactions during biomass torrefaction: The effects of temperature, particle size, and moisture content

机译:在生物质烘焙过程中模拟动力学 - 传递相互作用:温度,粒度和水分含量的影响

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摘要

A comprehensive one-dimensional model accounting for the effects of heat and mass transfer, chemical kinetics, and drying was developed to describe the torrefaction of a single woody biomass particle. The thermochemical sub-models depend only on previously determined or measured characteristics, avoiding the use of fitting or tuning parameters and enabling a rigorous energy balance of the process. Moreover, a high temperature drying sub-model is introduced which overcomes the difficulties associated with existing approaches to give physically consistent results, smooth implementation, and numerical stability. The particle model was validated against experimental data from the literature for intraparticle temperature profiles, particle mass and energy yields over a range of particle sizes and reaction temperatures. The modeling results describe well the three distinct stages observed during the torrefaction of large particles including the heatup, drying, heat release due to exothermic reactions resulting in thermal overshoot, followed by thermal equilibrium where conversion is governed by mass loss kinetics. The nonlinear effects of particle size, temperature, moisture content, and residence time on the mass and energy yields are quantified and explained. Larger particles exhibit a significant internal temperature gradient and strong temperature overshoot especially at the centerline. The magnitude of the overshoot is a function of the conductivity, particle size, and average heat release rate. Because of the rise in the reaction rate, higher temperatures increase the sensitivity of the process to particle size. Due to the dependence of drying rate on heat transfer limitations, the sensitivity of torrefaction to initial moisture content increases strongly with particle size.
机译:建立了一个综合的一维模型,该模型考虑了传热和传质,化学动力学和干燥的影响,以描述单个木质生物质颗粒的烘焙。热化学子模型仅取决于先前确定或测量的特性,从而避免使用拟合或调整参数,并实现过程的严格能量平衡。此外,引入了高温干燥子模型,该子模型克服了与现有方法相关的困难,以给出物理上一致的结果,平滑的实现方式和数值稳定性。对照来自文献的实验数据对粒子模型进行了验证,其中包括粒子内温度曲线,粒子质量和在一定粒径和反应温度范围内的能量产率。建模结果很好地描述了大颗粒烘焙过程中观察到的三个不同阶段,包括加热,干燥,放热导致的放热反应导致热量超调,然后进行热平衡,其中热转化受质量损失动力学控制。量化并解释了粒径,温度,水分含量和停留时间对质量和能量产率的非线性影响。较大的颗粒表现出明显的内部温度梯度和强烈的温度过冲,尤其是在中心线处。超调量是电导率,粒度和平均放热率的函数。由于反应速率的提高,较高的温度增加了该方法对粒度的敏感性。由于干燥速率对传热限制的依赖性,烘焙对初始水分含量的敏感性随粒度的增加而大大增加。

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