夏威夷果壳热解特性实验研究
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TK6;TQ517.1

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国家重点研发计划(2016YFD0600703-1)


Experimental Study on Pyrolysis Characteristics of Macadamia Shell
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    摘要:

    夏威夷果壳是一种农产品加工剩余物,随意处理会造成资源的极大浪费。采用同步热分析仪和红外光谱仪对夏威夷果壳的热解过程进行了研究,使用Coats-Redfern法计算了热解动力学,以期为果壳的高值化利用提供基础数据。实验结果表明:夏威夷果壳的挥发分(78.67%)、木质素(42.81%)和C元素(47.45%)含量均较高,其主热解温度区间在275-410℃,热解总失重率为76.31%。随着升温速率的增加,热解反应的活化能和频率因子均增大,由58.737kJ·mol-1、11.689min-1增加到59.796 kJ·mol-1、43.773min-1,线性拟合系数均在0.99以上。傅里叶红外光谱仪对果壳热解固体产物进行了红外光谱分析,实验同样表明夏威夷果壳的热解温度区间在300℃-500℃,热解过程主要是纤维素、半纤维素和木质素的解聚,与热重分析结果相一致。

    Abstract:

    The macadamia shell is a food processing residue,If discard it at will, it will cause a great waste of resources. The pyrolysis process of macadamia shell was studied by Simultaneous Thermal Analysis and FT-IR. The pyrolysis kinetics was calculated by Coats-Redfern method in order to provide basic data for the high value utilization of the shell. The experimental results show that the volatile content (78.67%), lignin (42.81%) and C element (47.45%) of the shell of the macadamia are higher, and the main pyrolysis temperature range is 275-410 °C. The total weight loss rate of pyrolysis is 76.31%. With the increase of heating rate, the activation energy and frequency factor of pyrolysis reaction increased, from58.737kJ·mol-1, 11.689min-1to59.796kJ·mol-1, 43.773min-1. Linear fitting coefficient are above 0.99. Infrared spectroscopy analysis of the pyrolysis solid product of the shell by FT-IR showed that the pyrolysis temperature range of the macadamia shell was between 300 °C and 500°C, and the pyrolysis process was mainly cellulose, hemicellulose and lignin. The depolymerization is consistent with the thermogravimetric analysis results.

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冯锴瑜,孙军,王娟. 夏威夷果壳热解特性实验研究[J]. 科学技术与工程, 2020, 20(7): 2705-2710.
Feng Kaiyu, Sun Jun, Wang Juan. Experimental Study on Pyrolysis Characteristics of Macadamia Shell[J]. Science Technology and Engineering,2020,20(7):2705-2710.

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  • 收稿日期:2019-07-08
  • 最后修改日期:2019-10-31
  • 录用日期:2019-09-16
  • 在线发布日期: 2020-04-15
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