叶扬天， 陈红红， 卢 平*

南京师范大学能源与机械工程学院，江苏 南京 210042

收稿日期:2017-09-12修回日期:2017-11-27出版日期:2018-06-22发布日期:2018-06-06
通讯作者:卢平

基金资助:国家自然科学基金青年项目;江苏省前瞻性联合研究项目

Analysis of Energy Balance during Biomass Torrefaction

Yangtian YE, Honghong CHEN, Ping LU*

School of Energy & Mechanical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210042, China

Received:2017-09-12Revised:2017-11-27Online:2018-06-22Published:2018-06-06

摘要/Abstract

摘要： 基于烘焙过程分析，建立了生物质烘焙处理的能量平衡计算方法，结合固定床烘焙实验结果，研究了烘焙温度和保温时间对杨树枝烘焙特性、烘焙所需热及3种烘焙产物能量分布的影响，探讨了杨树枝烘焙处理的能量平衡. 结果表明，烘焙温度是影响生物炭得率、热值和能量分布的主要因素，随烘焙温度提高，杨树枝炭得率显著降低，液体产物和气体产物逐渐增加，杨树枝炭和不凝气体产物的热值显著增加，而液体产物热值变化不大. 烘焙产物中，杨树枝炭的能量显著高于液体和气体的能量. 随烘焙温度升高，杨树枝烘焙的能量平衡率先快速升高后趋于平稳，在温度225℃、保温时间30 min的条件下，烘焙可获得64.0%的杨树枝炭，能量平衡率约为2.5，烘焙所得液体和气体产物的燃烧热完全能满足杨树枝烘焙能量自给的需要.

引用本文

叶扬天 陈红红 卢平. 生物质烘焙处理的能量平衡分析[J]. 过程工程学报, 2018, 18(3): 575-581.
Yangtian YE Honghong CHEN Ping LU. Analysis of Energy Balance during Biomass Torrefaction[J]. Chin. J. Process Eng., 2018, 18(3): 575-581.

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