Khí hóa bã mía với tác nhân hơi nước: Ảnh hưởng của tốc độ gia nhiệt

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Tác giả: Van De Steene Laurent, Hồng Nam Nguyễn

Ngôn ngữ: Vie

Ký hiệu phân loại: 576 Genetics and evolution

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ Đại học Thái Nguyên, 2019

Mô tả vật lý: 23-29

Bộ sưu tập: Metadata

ID: 408606

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Chủ đề

Bã mía là nguồn nguyên liệu tiềm năng cho khí hóa với tác nhân hơi nước, nhưng kiến thức về công nghệ này vẫn còn hạn chế và phân mảnh. Tốc độ gia nhiệt là một trong những yếu tố quan trọng nhất ảnh hưởng đến quá trình khí hóa. Tuy nhiên, thông số này vẫn chưa được nghiên cứu đầy đủ. Trong nghiên cứu này các đặc tính của bã mía cùng than làm từ bã mía đã được xác định, và ảnh hưởng của tốc độ gia nhiệt đến động học của quá trình khí hóa đã được nghiên cứu. Bã mía chứa hàm lượng tro thấp, tương đồng với gỗ nên có lợi trong các quá trình khí hóa. Than làm từ bã mía có nhiệt trị cao, tương đương với than đá. Tốc độc gia nhiệt thay đổi nhỏ từ 5 lên đến 15 °Cmin-1 không gây ảnh hưởng tới tốc độ chuyển đổi, trong khi một sự thay đổi lớn từ 15 lên đến 1800 °Cmin-1 gây ảnh hưởng đáng kể đến động học khí hóa hơi nước. Than sản xuất ở tốc độ gia nhiệt cao làm tăng tốc độ chuyển hóa lên 1,35 lần so với than sản xuất ở tốc độ gia nhiệt thấp. Kết quả và dữ liệu của nghiên cứu có thể hữu ích cho việc phát triển các hệ thống khí hóa mới sử dụng bã mía, ví dụ như các hệ thống khí hóa nhiều tầng có tầng làm than được tách biệt với tầng khí hóa., Tóm tắt tiếng anh, Bagasse residue is a potential feedstock for steam gasification, but knowledge of this technology is still small and fragmented. Heating rate is of the most important factors influencing the gasification process. However, this parameter has not yet been fully investigated. In this study, the characteristics of bagasse and its chars were identified, and the effect of heating rate on steam gasification kinetics was studied. Bagasse contained little ash content, comparable to woody biomass, which is beneficial for gasification processes. The bagasse char had a high heating value, comparable to coal. Effect of a small change in heating rate from 5 to 15 °Cmin-1 was not observed, while a significant increase from 15 to 1800 °Cmin-1 had a considerable effect on steam gasification kinetics. A char produced at a high heating rate increased gasification kinetics by 1.35 times compared to a char produced at a low heating rate. Results and data produced could be useful for the conception of new gasifiers using bagasse, such as staged-gasifiers in which the char production zone is separated from the gasification zone.

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