Carbon Dioxide Gasification Kinetics of Char from Rapeseed Oil Press Cake
| Autor: | Maciej Markowski, Lech Nowicki, Dorota Siuta |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Thermogravimetric analysis
Control and Optimization Materials science 020209 energy Energy Engineering and Power Technology 02 engineering and technology Mole fraction lcsh:Technology Reaction rate chemistry.chemical_compound symbols.namesake 020401 chemical engineering 0202 electrical engineering electronic engineering information engineering Press cake Char 0204 chemical engineering Electrical and Electronic Engineering Engineering (miscellaneous) Arrhenius equation TGA Renewable Energy Sustainability and the Environment lcsh:T CO2 gasification rapeseed oil press cake chemistry Chemical engineering kinetics Carbon dioxide symbols Pyrolysis Energy (miscellaneous) |
| Zdroj: | Energies, Vol 13, Iss 2318, p 2318 (2020) Energies; Volume 13; Issue 9; Pages: 2318 |
| ISSN: | 1996-1073 |
| Popis: | Rapeseed oil press cake (RPC) is an abundantly available and renewable agricultural waste material for the production of fuels or chemicals. In this study, the rates of carbon dioxide gasification of rapeseed oil press cake char were measured by thermogravimetric analysis measurements performed at various temperatures (800–900 °C) and CO2 mole fractions (0.10–1.00). The char was obtained by slow pyrolysis, where the dried RPC was decomposed at a temperature range of 1000 °C to obtain char free of impurities that can affect the measurements. The random pore model appeared to be suitable for describing the effect of conversion on the reaction rate. The temperature, CO2, and concentration dependence of the reaction rate were given by the Arrhenius equation and a power law (nth order) correlation. The kinetic parameters based on the experimental data were determined by a two-step estimation procedure. For the experimental conditions employed in this study, the parameters E and n were 222.1 kJ/mol and 0.57, respectively. |
| Databáze: | OpenAIRE |
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