小麦秸秆低温烘焙综合实验设计

Comprehensive Experimental Design for Low-Temperature Torrefaction of Wheat Straw

  • 摘要: 为了使学生更好地了解生物质可再生能源,本实验中心设计了一个生物质烘焙综合实验。通过小麦秸秆低温烘焙实验,能够很好地把元素分析、工业分析、热值测定、水分测定等实验串联起来,并对烘焙实验做出综合评价。实验结果表明,烘焙温度为240 ℃时,能量收率为90.24%,固体产物粉碎后的粒度通过率为90%(D90)时,粒度为349 μm,能满足气流床气化炉对颗粒粒度的要求。通过综合分析评价,可以为工业烘焙炉的设计提供一定的基础数据;通过综合分析评价优化烘焙工艺参数,可以提高学生的综合评价及分析能力。

     

    Abstract: In order to help students better understand biomass renewable energy, this experimental center designs a comprehensive biomass torrefaction experiment. Through the low-temperature torrefaction experiment of wheat straw, it effectively integrates various experiments such as elemental analysis, proximate analysis, calorific value analysis, and moisture content measurement, and provides a comprehensive evaluation of the torrefaction experiment. The experimental results show that when the torrefaction temperature is 240 ℃, the energy yield is 90.24%. When the particle size passing rate of the ground solid product after crushing is 90% (D90), the particle size is 349 μm, which can meet the requirements of entrained-flow gasifiers for particle size. Through comprehensive analysis and evaluation, this experiment provides baseline data for the design of industrial torrefaction furnaces and optimizes the torrefaction process parameters, thereby enhancing students’ comprehensive evaluation and analytical abilities.

     

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