醋糟生物质两步气化法制取富氢燃气  

Two-Stage Gasification of Synthetic Gas from Vinegar Residue Biomass

作　　者：王立群[1] 白文斌[1] 

机构地区：[1]江苏大学能源与动力工程学院,江苏镇江212013

出　　处：《重庆理工大学学报（自然科学）》2016年第9期55-59,共5页Journal of Chongqing University of Technology：Natural Science

基　　金：国家科技支撑计划资助项目(2015BAD21B00);科技部农业成果转化基金资助项目(2008GB2C100099);江苏省科技支撑计划项目(BE200851);江苏省机械清洁能源与应用重点实验室项目(QK09005)

摘　　要：通过生物质两步气化技术对醋糟进行气化实验,确定了在气化过程中起主要影响的因素分别是醋糟含水量、气化温度和水蒸气与生物质质量比（S/B）。结果表明：最佳的含水量为16.02%,气化温度为950~1 000℃,S/B为1.22。随着温度的增高,气体热值先增高后降低,气体产量增加;随着S/B的增高,气体热值逐渐增高,气体产量也增加。The experimental was studied on the gasification of vinegar by two-step gasification technology of biomass gasification process. The main factors that water content of vinegar residue,gasification temperature and S / B affecting the process of two step gasification of vinegar was ascertained. We compared and analyzed the contents to get that the best vinegar water content is16. 02%,and the best reaction temperature is 950 ~ 1 000℃,and the best S / B is 1. 22. With the increase of temperature,the heating value of gas increases first and then decreases,and the gas production increases. With the increase of S / B,the calorific value of gas increases gradually and the gas production also increases.

关 键 词：醋糟 两步气化法 气化温度 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]