Experiments on Continuous Carbonization Technology for Rice Chaff and Properties of Product
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摘要: 采用自主研制的连续式炭化炉进行了稻壳炭化试验，对不同炭化温度和稻壳炭出料速度对炭化得率、稻壳醋液得率以及稻壳炭性能的影响进行分析，结果表明：最佳出料速度随炭化温度的升高呈上升趋势，且两者呈线性相关，其相关方程为y = 0.0125x－2.25，R2 = 1；炭化优化工艺对稻壳炭的pH值（8.06 ~ 9.00）、热值（19 350 ~ 20 980 J/g）、固定碳含量（40.92% ~ 45.15%）等性能指标以及稻壳醋液性能的影响较小，各处理稻壳炭能够符合栽培基质用途要求；炭化温度260±10℃、10min出料1.00 L时稻壳醋液得率55.28%，明显高于另外3个炭化工艺，适合以稻壳醋液为主要目标产品的生产；而炭化温度320±10℃、10 min出料1.75 L时，稻壳炭的生产效率最高，适合以稻壳炭为主要目标产品的生产。Abstract: Experiments were conducted on carbonization of rice chaff by indigenous R & D continuous carbonization furnace, as well as on effect of different carbonization temperature on yield of carbonization and rice chaff vinegar, and on properties of rice chaff carbon. The result demonstrated that the optimal outlet speed increased with carbonization temperature, they had linear correlation with the equation as: y = 0.0125x－2.25, R2 = 1. Different carbonization technologies had little influence on properties of rice chaff carbon and vine vinegar, and quality of rice chaff carbon could meet the demand for substrate. The technology with carbonization temperature of 260±10℃ and outlet of 1.00 L/10 minutes had yield of rice chaff vinegar of 55%, evidently higher than the other three tested technologies, while that with carbonization temperature of 320±10℃ and outlet of 1.75 L/10 minutes had the most yield of rice chaff carbon
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Keywords:
- rice chaff /
- continuous carbonization technology /
- property
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