山核桃等3类果蓬原料机制炭燃烧性能分析

Combustion performance of charcoal briquettes made from three kinds of epicarps

利用TG-DTG-DSC热分析联用技术,对油茶Camellia oleifera,板栗Castanea mollissima和山核桃Caryacathayensis等3类果蓬制备的机制炭燃烧性能分析结果表明：3类果蓬机制炭燃烧失重开始所需的温度分别为435.4,448.1和412.3℃,较马尾松Pinus massoniana和杉木Cunninghamia lanceolata为原料制备的普通机制炭519.8℃低71.7~107.5℃,燃烧速率曲线峰值和峰值温度、放热曲线的峰值和相应的峰值温度均表现为普通机制炭〉油茶、板栗果蓬机制炭〉山核桃果蓬机制炭,即果蓬类机制炭可燃性优于普通机制炭;着火温度、最大释热量、最大燃烧速率和着火后最大失重速率及其相应温度5个参数大小排列均呈现为普通机制炭〉板栗果蓬机制炭〉油茶果蓬机制炭〉山核桃果蓬机制炭,其中山核桃果蓬机制炭着火温度408.6℃,较普通机制炭504.4℃低95.8℃,普通机制炭最大释热量95.12 W.g-1,比最大释热量分别为87.76,92.07,84.82 W.g-1的果蓬类机制炭高3.05~10.30W.g-1,即生产中可以通过调节果蓬原料的添加量制备不同着火温度和燃烧特性的机制炭。

TG （thermogravimetry）-DTG （differential thermogravimetry ）-DSC （differential scanning calorimetry ） thermal analysis technology was used to analyze the combustion performance of charcoal briquettes made from a control of pine and fir sawdust and epicarps of hickory （Carya cathayensis ）, chestnut （Castanea mollissima）,and Camellia oleifera. Results showed that the combustion-alleviative phase temperature of the charcoal bri- quettes made from epicarps was 435.4 ℃ for hickoryl 448.1 ℃ for Chestnut, and 412.3 ℃ for C. oleifera, compared to the control of 519.8 ℃. The peak value for the combustion rate curve and exothermic curve showed： control charcoal〉C, oleifera-epicarp charcoal and chestnnt-epicarp charcoal〉hickory-epicarp char- coal. Comparing five parameters： ignition temperature, maximal heat-release, maximal combustion rate, maximum weight loss rate, and temperature of the maximum weight loss rate, revealed that control charcoal〉 chestnut-epicarp charcoal〉 C. oleifera-epicarp charcoal〉hickory-epicarp charcoal. The control charcoal had an ignition temperature of 504.4 ℃ ; whereas the hickory-epicarp charcoal was 408.6 ℃. The maximal heat-re- lease for the three kinds of epicarps was 87.76（hickory）, 92.07（chestnut）, and 84.82 W g-1（C. oleifera）with the control charcoal briquettes having 95.12 W g-1 Thus, the charcoal briquettes which have different igni- tion temperature and combustion character could be made by different addition amount of the three kinds of epicarps. [Ch, 4 fig. 2 tab. 12 ref. ]