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Torrefaction of olive tree pruning: Effect of operating conditions on solid product properties

机译：修剪橄榄树：操作条件对固体产品性能的影响

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In this work, the effect of experimental conditions of torrefaction on properties of olive tree pruning was investigated. This study has demonstrated that fuel properties of olive tree pruning were improved by torrefaction. For example, torrefaction at 300 degrees C during 60 min provided to raw biomass an increase on the ratio of fixed carbon to volatiles (from 0.23 to 0.39) and it improved its fuel quality. Elemental analysis revealed that the composition of olive tree pruning moved from lignocellulosic biomass to coal (for example, from O/C and H/C ratios of 1.02 and 0.17 for raw biomass to 0.90 and 0.15 for torrefied sample at 300 degrees C during 10 min). Also, as a result of torrefaction, a more homogeneous solid with higher heating value was obtained. However, bulk density of solid did not change significantly after torrefaction process. In addition, SEM analysis indicated that the olive tree pruning surface structure was broken and destroyed by torrefaction process. Also, the thermogravimetric analysis of native and torrefied samples in nitrogen atmosphere showed a strong degradation of hemicellulose and, also, in severe torrefaction conditions, a modification on the thermal stability of cellulose. Finally, an investigation on the pyrolysis kinetics of native and torrefied samples was presented. Lower energy activation values of main lignocellulosic pseudo-components were obtained for torrefied samples. (C) 2017 Elsevier Ltd. All rights reserved.
机译：在这项工作中，研究了烘烤条件对橄榄树修剪特性的影响。这项研究表明，通过烘烤可以改善橄榄树修剪的燃料性质。例如，在60分钟内于300摄氏度下进行的焙烘使原始生物质的固定碳与挥发物的比例增加（从0.23到0.39），并改善了燃料质量。元素分析表明，橄榄树修剪的成分从木质纤维素生物质转移到了煤炭（例如，在10分钟内，原始生物质的O / C和H / C比值分别为1.02和0.17的原始生物质和0.90和0.15的烘焙样品） ）。另外，作为烘焙的结果，获得了具有更高热值的更均匀的固体。然而，在烘焙过程之后，固体的堆积密度没有显着变化。另外，SEM分析表明，橄榄树修剪表面的结构被烘焙过程破坏和破坏。同样，在氮气气氛中对天然样品和焙干样品的热重分析表明，半纤维素的降解能力很强，而且在严格的焙干条件下，纤维素的热稳定性也发生了变化。最后，对天然和焙烤样品的热解动力学进行了研究。对于烘焙过的样品，获得了较低的主要木质纤维素伪组分能量激活值。 （C）2017 Elsevier Ltd.保留所有权利。

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