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    姬国钊

    • 副教授     博士生导师   硕士生导师
    • 性别:男
    • 毕业院校:昆士兰大学
    • 学位:博士
    • 所在单位:环境学院
    • 办公地点:西部校区环境学院B713
    • 联系方式:0411-84706206
    • 电子邮箱:guozhaoji@dlut.edu.cn

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    Iso-conversional kinetics of low-lipid micro-algae gasification by air

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    论文类型:期刊论文

    发表时间:2019-01-10

    发表刊物:JOURNAL OF CLEANER PRODUCTION

    收录刊物:SCIE、Scopus

    卷号:207

    页面范围:618-629

    ISSN号:0959-6526

    关键字:Chlorella vulgaris; Spirulina; Air gasification; Thermogravimetric kinetic; Mass spectrometry

    摘要:This study investigates the non-isothermal (10, 15, 20 and 30 degrees C min(-1)) gasification of chlorella vulgaris and spirulina under air stream via thermogravimetric analysis coupled with mass spectrometry (30 -800 degrees C) to explore the application as feedstock for syngas production. The results showed four major peak conversion zones of organic matters in both chlorella vulgaris (60-100 degrees C, 280-305 degrees C, 390-420 degrees C, and 440-450 degrees C) and spirulina (280-305 degrees C, 380-410 degrees C, 430-450 degrees C, and 720-760 degrees C) during the gasification process. Thermogravimetric data via iso-conversional method was interpreted to achieve the kinetic parameters of the devolatilization reaction of algal biomass gasification. The kinetic investigation showed that the activation energy values (E-a) varied over the conversion values (alpha = 0.05-0.8). The comparison of kinetic results obtained by the model and those reported in other studies for micro-algal biomasses was in agreement. Quantification of evolved gases was accomplished via a semi-quantitative method. The main evolved gases were H-2, CO and CO2, implying that water gas reaction, water gas shift reaction and oxidation reactions were predominant. H-2 generation rate was supported with increase in lower heating rate (owing to its longest gasification time compared to higher heating rates). The obtained data are expected to facilitate the design and optimization of the gasification of low-lipid microalgae. (C) 2018 Elsevier Ltd. All rights reserved.