张小桃, 黄明华, 王爱军, 张 燕, H. Arellano-Garcia, G. Wozny. 生物质气化特性研究及分析[J]. 农业工程学报, 2011, 27(2): 282-286.
    引用本文: 张小桃, 黄明华, 王爱军, 张 燕, H. Arellano-Garcia, G. Wozny. 生物质气化特性研究及分析[J]. 农业工程学报, 2011, 27(2): 282-286.
    Zhang Xiaotao, Huang Minghua, Wang Aijun, Zhang Yan, H. Arellano-Garcia, G. Wozny. Characteristics of biomass gasification and exergy analysis[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2011, 27(2): 282-286.
    Citation: Zhang Xiaotao, Huang Minghua, Wang Aijun, Zhang Yan, H. Arellano-Garcia, G. Wozny. Characteristics of biomass gasification and exergy analysis[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2011, 27(2): 282-286.

    生物质气化特性研究及分析

    Characteristics of biomass gasification and exergy analysis

    • 摘要: 为了提高生物质能的利用效率以及生物质气化合成气的品质,基于AspenPlus模拟平台,以松木、玉米秸秆和木屑为气化原料,对生物质气化特性进行了研究并对气化过程进行了分析。计算了空燃比为0.7~2.3、生物质含水率为30%条件下的气化炉运行温度、合成气低位热值和效率等主要气化过程性能指标,并通过提高气化剂温度、干燥生物质原料等方法对生物质气化过程进行了优化分析。结果表明,生物质种类及其含水率对气化过程性能有较大的影响;降低生物质含水率、提高气化剂温度有利于提高气化过程的效率和合成气低位热值。

       

      Abstract: In order to improve the biomass energy utilization efficiency and synthetic gas quality, based on AspenPlus simulation ,the characteristics of biomass gasification were studied by exergy method while pine, cornstalk and sawdust were selected as gasification feedstock. When the air/biomass mass flow ratio changed from 0.7 to 2.3 as well as the feedstock contained 30% moisture content, the exergy efficiencies of gasification process and the low heating values of synthetic gas were calculated. The biomass gasification processes were optimized through the methods of increasing gasifying agent temperature and drying biomass feedstock,. It shows that gasification performance can be greatly influenced by biomass species and its moisture content; The exergy efficiencies of gasification process and the low heat values of synthetic gas can be improved through reducing biomass moisture content and increasing gasifying agent temperature.

       

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