陈楠纬,孙水裕,任杰,曾佳俊,刘敬勇.咖啡渣燃烧特性及动力学研究[J].环境科学学报,2015,35(9):2942-2947
咖啡渣燃烧特性及动力学研究
- Combustion characteristics and kinetics of coffee industrial residues
- 基金项目：国家自然科学基金(No.51308132);广东工业大学团队平台重大成果培育基金资助项目(No. 201206);广东普通高校省级重点提升平台建设项目(资源综合利用与清洁生产重点实验室)
- 陈楠纬
- 广东工业大学环境科学与工程学院, 广州 510006
- 孙水裕
- 广东工业大学环境科学与工程学院, 广州 510006
- 任杰
- 广东工业大学环境科学与工程学院, 广州 510006
- 曾佳俊
- 广东工业大学环境科学与工程学院, 广州 510006
- 刘敬勇
- 广东工业大学环境科学与工程学院, 广州 510006
- 摘要：利用热重分析法(TGA)对咖啡渣的燃烧特性及反应动力学进行了试验研究,评价了咖啡渣的综合燃烧性能.结果表明,咖啡渣燃烧有3个阶段,分别对应水分蒸发阶段(＜200 ℃)、有机质燃烧阶段(200~500 ℃)和燃尽稳定阶段(> 500 ℃);有机质燃烧阶段表现出3个过程:主挥发分的析出燃烧、次挥发分的析出燃烧和固定碳的燃烧;随升温速率β的提高,咖啡渣的燃尽特性指数Cb和综合燃烧特性指数SN增大,β=25~30 K · min-1时的燃烧性能较好. 燃烧动力学的Coats-Redfern方程计算表明,有机质燃烧阶段3个过程的表观活化能E依次为82.43、8.81和12.49 kJ · mol-1.
- Abstract：An experimental investigation on the combustion characteristics and kinetics of coffee industrial residues (CIRs) was conducted by thermogravimetric analysis (TGA), and the comprehensive combustion performance of CIRs was evaluated. The results showed that the combustion of CIRs included three obvious stages, water evaporation stage (less than 200 ℃), organics combustion stage (between 200 ℃ and 500 ℃) and stable burnout stage (greater than 500 ℃). The organics combustion stage included three processes, primary volatile precipitation/combustion, secondary volatile precipitation/combustion and fixed carbon combustion. With the increase of heating rate, the burnout characteristic index (Cb) and the comprehensive combustion characteristic index (SN) of CIRs increased, and better combustion performance of CIRs appeared at the heating rate between 25 and 30 K · min-1. The apparent activation energies (E) of three processes in the organics combustion stage were 82.43, 8.81 and 12.49 kJ · mol-1 respectively, which were obtained by using the Coats-Redfern equation from combustion kinetics.
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