玉米秸秆成型颗粒烘焙工艺优化及产品质量分析

邢献军 范方宇 施苏薇 张学飞 朱国婷

doi:10.12034/j.issn.1009-606X.216289

过程工程学报 >

2017 , Vol. 17 >Issue 3: 545 - 550

DOI: https://doi.org/10.12034/j.issn.1009-606X.216289

过程与工艺

玉米秸秆成型颗粒烘焙工艺优化及产品质量分析

邢献军范方宇施苏薇张学飞朱国婷

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1. 合肥工业大学先进能源技术与装备研究院，安徽合肥 230009；2. 西南林业大学林学院，云南昆明 650224；
3. 合肥工业大学化学与化工学院，安徽合肥 230009；4. 国家城市能源计量中心(安徽)，安徽合肥 230051

收稿日期: 2016-09-05

修回日期: 2016-11-06

网络出版日期: 2017-06-14

基金资助

国家科技支撑计划

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Technology Optimization of Corn Straw Pellets Torrefaction and Analysis of Product Quality

Xianjun XING Fangyu FAN Suwei SHI Xuefei ZHANG Guoting ZHU

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1. Advanced Energy Technology and Equipment Research Institute, Hefei University of Technology, Hefei, Anhui 230009, China;
2. The College of Forestry, Southwest Forestry University, Kunming, Yunnan 650224, China;
3. School of Chemistry and Chemical Engineering, Hefei University of Technology, Hefei, Anhui 230009, China;
4. National Urban Energy Measurement Center(Anhui), Hefei, Anhui 230009, China

Received date: 2016-09-05

Revised date: 2016-11-06

Online published: 2017-06-14

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摘要

以质量产率、能量产率、高位热值为评价指标，对热解温度、升温速率、保留时间进行正交实验，确定了玉米秸秆成型颗粒烘焙最佳工艺条件. 结果表明，热解温度290℃、升温速率7.0 ℃/min、保留时间45 min时产品综合性能最好，热值为20.32 MJ/kg，能量产率为75.37%. 产品含水率、平衡含水率、吸水率、耐久性、跌落强度等质量指标分析表明，烘焙玉米秸秆成型颗粒具有优良的贮藏、运输性质.

关键词： 玉米秸秆; 成型颗粒; 烘焙; 工艺优化; 质量分析

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邢献军范方宇施苏薇张学飞朱国婷 . 玉米秸秆成型颗粒烘焙工艺优化及产品质量分析[J]. 过程工程学报, 2017 , 17(3) : 545 -550 . DOI: 10.12034/j.issn.1009-606X.216289

Abstract

The orthogonal experiment was carried out on the pyrolysis temperature, the heating rate and the residence time using the mass yield, the energy yield and the high heating value as the evaluation index by which the optimum processing conditions of torrefaction of corn stalk pellets were determined. The results showed that the optimal process conditions are 290℃ of pyrolysis temperature, 7.0℃/min of the heating rate, 45 min of the residence time, and the higher heating value and the energy yield are 20.32 MJ/kg and 75.37%, respectively. The analysis of product quality including the water content, equilibrium moisture content, water absorption, durability and drop strength of the products showed that torrefaction corn straw pellets can be stored and transported advantageously.

Key words： corn straw; pellet; torrefaction; technology optimization; analysis of product quality

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