Thermal Degradation of Cereal Straws in Air
作者:
A.E. GHALY,
A. AL-TAWEEL,
期刊:
Energy Sources
(Taylor Available online 1990)
卷期:
Volume 12,
issue 4
页码: 439-449
ISSN:0090-8312
年代: 1990
DOI:10.1080/00908319008960217
出版商: Taylor & Francis Group
关键词: straw;wheat;oats;barley;rye;thermal degradation;active;passive;pyrolysis zones;residual weight;air;temperature
数据来源: Taylor
摘要:
The thermogravimetric behavior of four cereal straws (wheat, barley, oats, and rye) at three heating rates (10, 20, and 50°Clmin) in air was examined. The thermal degradation rate, the initial degradation temperature, the active and passive pyrolysis zones, and the residual weight at 600°C were determined. Increasing the heating rate increased the thermal degradation rate and decreased both the initial degradation temperature and the residual weight at 600°C. The higher the cellulosic content of the straw, the higher the thermal degradation rate and the initial degradation temperature. Also, higher ash content in the straw resulted in higher residual weight at 600°C.
点击下载:
PDF (450KB)
返 回