烘焙预处理对玉米秸秆结构和组分的影响
Henan Science（2021）
河南省科学院
Abstract
以玉米秸秆为研究对象,采用低温烘焙技术,在烘焙温度220、240、250、260、280℃和烘焙停留时间20、40、60 min下,利用箱式电阻炉构成的半封闭系统进行烘焙预处理实验,结合扫描电镜、工业分析、元素分析、组分分析和热值分析,探究烘焙温度和停留时间对秸秆元素成分、热值、挥发分、固定碳含量和组分含量等的影响.结果表明:随着烘焙温度和停留时间的增加,秸秆中三组分发生不同程度的降解,使细胞壁产生皱缩,C含量、固定碳和木质素含量及热值增加,O含量、挥发分和半纤维素含量下降,质量产率和能量产率逐渐降低.烘焙温度对秸秆理化性质的影响大于烘焙停留时间.当烘焙温度为240℃,停留时间为60 min时,秸秆品质得到显著提升,为后期制备成型燃料提供了一定的实验依据.
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