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化工进展  2015 

水洗-烘焙联合预处理对稻壳微波热解产品特性的影响

DOI: 10.16085/j.issn.1000-6613.2015.09.012, PP. 3286-3290

Keywords: 水洗,烘焙,稻壳,微波热解,产品特性

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Abstract:

预处理技术能提高生物质热解产物的品质。本文研究了水洗-烘焙联合预处理技术对稻壳微波热解的产物特性的影响,结果表明水洗-烘焙联合预处理技术增加了固体产率,而减少了液体和气体的产率;联合预处理技术提高了稻壳微波热解气体产物的品质,气体产物中CO2含量减少,CH4和H2的含量增加,气体产物的热值提高到13MJ/m3;联合预处理技术提高了稻壳微波热解液体产物的品质,增大了液体产物中苯酚类和糖类的含量,减少了液体产物中酸的含量,简化了液体产物的成分。

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