黄酒酒糟热解制备生物炭过程特征

The process features of pyrolysis carbonization of Huangjiu lees to biochar

为考察黄酒酒糟热解炭化过程的演变规律,首先采用热重分析黄酒酒糟质量损失与温度的关系,然后采用元素分析、Boehm酸度测定和傅立叶变换红外光谱对热解产物进行表征分析。结果表明,黄酒酒糟的热分解主要集中在(250~500)℃,其中(300~370)℃温区的分解最为剧烈。(220~300)℃间黄酒酒糟的炭化以脱水反应为主,(300~370)℃的炭化以脱羧基、脱羰基和脱醚键等脱氧反应为主,(370~500)℃的炭化以脱甲基、脱亚甲基等脱氢反应为主,产物中脂肪烃的含量逐渐降低,逐渐形成稠环芳烃结构。大于500℃时的炭化以缩合脱氢反应为主,此时产物中存在缩合程度较高的芳烃结构。经ZnCl_(2)活化后的黄酒酒糟基生物炭比表面积为1 155 m^(2)·g^(-1),可以作为催化剂载体使用。

In order to find out the evolution law of Huangjiu lees during pyrolysis and carbonization,the relationship between mass loss of Huangjiu lees and temperature was studied by thermogravimetric anal-ysis.Then,the pyrolysis product was characterized by elemental composition analysis,Boehm titration and Fourier transform infrared spectroscopy(FT-IR).The decomposition of Huangjiu lees during pyrolysis was mainly focused on(250-500)℃with the most intense pyrolysis at(300-370)℃.The predominant reaction of Huangjiu lees carbonization at(220-300)℃was dehydration,and deoxygenation at(300-370)℃,such as decarbonylation,decarboxylation,and ether bond cleavage reaction,etc.The predominant carbonization reaction shifted from deoxygenation toward dehydrogenation at(370-500)℃,such as demethylation and demethylenation.Meanwhile,the content of aliphatic hydrocarbons in the product decreased gradually and that of the aromatic structure increased.The predominant carbonization was condensation at exceeded 500℃.The aromaticity of product increased with temperature and condensed aromatic structures emerged highly in the product.The specific surface area of Huangjiu lees-based biochar activated by ZnCl_(2) was 1155 m^(2)·g^(-1),which could be used as catalyst carrier.