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首页> 外文期刊>Energy Conversion & Management >Hydrogen production from cheese whey by catalytic steam reforming: Preliminary study using lactose as a model compound
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Hydrogen production from cheese whey by catalytic steam reforming: Preliminary study using lactose as a model compound

机译：催化蒸汽重整从干酪乳清中制氢：以乳糖为模型化合物的初步研究

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摘要

Cheese whey is a yellowish liquid by-product of the cheese making process. Owing to its high BOD and COD values, this feedstock should not be directly discharged into the environment without appropriate treatment. Before dealing with real cheese whey, this work addresses the production of a rich hydrogen gas from lactose (the largest organic constituent of this waste) by catalytic steam reforming. This reforming process has been theoretically and experimentally studied. The theoretical study examines the effect of the temperature (300-600 degrees C), lactose concentration (1-10 wt.%) and N-2 (0-80 cm(3) STP/min) and liquid flow (0.1-0.5 mL/min) rates on the thermodynamic composition of the gas. The results show that the temperature and lactose concentration exerted the greatest influence on the thermodynamics. The experimental study, conducted in a fixed bed reactor using a Ni-based catalyst, considers the effect of the temperature (300-600 degrees C), lactose concentration (1-10 wt.%) and spatial time (4-16 g catalyst min/g lactose) on the global lactose conversion, product distribution on a carbon basis (gas, liquid and solid) and the compositions of the gas and liquid phases. Complete lactose conversion was achieved under all the experimental conditions. The carbon converted into gas, liquid and solid was 2-97%, 0-66% and 0-94%, respectively. The gas phase was made up of a mixture of H-2 (0-70 vol.%), CO2 (20-70 vol.%), CO (2-34 vol.%) and CH4 (0-3 vol.%). The liquid phase consisted of a mixture of aldehydes, ketones, carboxylic acids, sugars, furans, alcohols and phenols. Optimal conditions for cheese whey valorisation were sought considering the energetic aspects of the process. Using a lactose concentration similar to that of cheese whey (5.5 wt.%), maxima for the CC gas (88%) and the proportion of H2 (67 vol.%) in the gas together with a carbon-free liquid stream can be achieved at 586 degrees C using a spatial time of 16 g catalyst min/g lactose. Theoretically, the combustion of 20% of this gas provides the energy necessary for the process enabling the transformation of 68% of the carbon present in the initial effluent into a H2 rich gas (67 vol.%) with a global H2 yield of 16 mol H-2/mol lactose. In a real case it would be necessary to increase the amount of gas combusted to compensate for heat losses. (C) 2016 Elsevier Ltd. All rights reserved.
机译：干酪乳清是干酪制造过程中的淡黄色液体副产物。由于其BOD和COD值高，未经适当处理，不得将其直接排放到环境中。在处理真正的奶酪乳清之前，这项工作致力于通过催化蒸汽重整从乳糖（该废物的最大有机成分）中产生丰富的氢气。该重整过程已在理论和实验上进行了研究。理论研究检查了温度（300-600摄氏度），乳糖浓度（1-10 wt。％）和N-2（0-80 cm（3）STP / min）和液体流量（0.1-0.5）的影响（mL / min）速率对气体的热力学组成。结果表明，温度和乳糖浓度对热力学影响最大。在使用镍基催化剂的固定床反应器中进行的实验研究考虑了温度（300-600摄氏度），乳糖浓度（1-10 wt。％）和空间时间（4-16 g催化剂）的影响总乳糖转化率（每分钟乳糖）（每分钟乳糖），基于碳的产品分布（气体，液体和固体）以及气相和液相的组成。在所有实验条件下都实现了乳糖的完全转化。转化为气体，液体和固体的碳分别为2-97％，0-66％和0-94％。气相由H-2（0-70体积％），CO2（20-70体积％），CO（2-34体积％）和CH4（0-3体积％）的混合物组成）。液相由醛，酮，羧酸，糖，呋喃，醇和酚的混合物组成。考虑到该过程的能量方面，寻求奶酪乳清平衡的最佳条件。使用与干酪乳清相似的乳糖浓度（5.5重量％），气体中的CC气体的最大值（88％）和H2的比例（67体积％）以及无碳液体流可以达到在586摄氏度下使用16 g催化剂min / g乳糖的空间时间可达到最大目标。从理论上讲，这种气体的20％燃烧提供了该过程所需的能量，使初始流出物中的68％的碳转化为富H2气体（67％（体积）），总H2收率为16摩尔。 H-2 / mol乳糖。在实际情况下，有必要增加燃烧的气体量以补偿热量损失。 （C）2016 Elsevier Ltd.保留所有权利。

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  • 来源
    《Energy Conversion & Management》 |2016年第4期|122-141|共20页
  • 作者

    Remon J.; Laseca M.; Garcia L.; Arauzo J.;

  • 作者单位

    Univ Zaragoza, Aragon Inst Engn Res I3A, Thermochem Proc Grp GPT, Mariano Esquillor S-N, E-50018 Zaragoza, Spain;

    Univ Zaragoza, Aragon Inst Engn Res I3A, Thermochem Proc Grp GPT, Mariano Esquillor S-N, E-50018 Zaragoza, Spain;

    Univ Zaragoza, Aragon Inst Engn Res I3A, Thermochem Proc Grp GPT, Mariano Esquillor S-N, E-50018 Zaragoza, Spain;

    Univ Zaragoza, Aragon Inst Engn Res I3A, Thermochem Proc Grp GPT, Mariano Esquillor S-N, E-50018 Zaragoza, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cheese whey; Lactose; Catalytic steam reforming; Hydrogen production;

    机译：干酪乳清;乳糖;催化蒸汽重整;制氢;

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