Effect of volatile-char interaction on biochar functional groups

ZHAO Yijun; FENG Dongdong; ZHANG Yu; ZHANG Hainan; SUN Shaozeng; HUANG Yudong

doi:10.11918/j.issn.0367-6234.201605084

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Effect of volatile-char interaction on biochar functional groups

更新时间：2026-10-19

- Effect of volatile-char interaction on biochar functional groups
- Vol. 49, Issue 7, Pages: 2017-7(2017)
- 作者机构：
  
  1. 哈尔滨工业大学能源科学与工程学院,哈尔滨,150001
  2. School of Energy Science and Engineering, Harbin Institute of Technology,Harbin,China,150001
  3. 哈尔滨工业大学化学工程与技术博士后流动站,哈尔滨,150001
- 作者简介：
- 基金信息：
- DOI：10.11918/j.issn.0367-6234.201605084
  CLC： S216.2
- Published：2017
- 稿件说明：
移动端阅览
ZHAO Yijun, FENG Dongdong, ZHANG Yu, et al. Effect of volatile-char interaction on biochar functional groups[J]. 2017, 49(7): 2017-7.
DOI：

ZHAO Yijun, FENG Dongdong, ZHANG Yu, et al. Effect of volatile-char interaction on biochar functional groups[J]. 2017, 49(7): 2017-7. DOI： 10.11918/j.issn.0367-6234.201605084.

摘要

为解析挥发分-焦炭交互反应对生物质焦炭官能团结构的影响，利用一维固定床/流化床反应器及快速热裂解仪，采用傅里叶红外光谱仪从定性与半定量角度分析交互反应对生物质焦炭官能团结构的影响.结果表明:相比于温度的作用，交互反应对生物质焦炭官能团结构的影响更为剧烈; 交互反应使焦炭中的各个特征官能团对应的特征峰强度有所减弱，峰的种类也有所减少; 交互反应对焦炭烷基侧链有破坏作用，并加快了其从芳香环上的脱落; 在无交互反应下，焦炭有机质的成熟度随着温度的上升而增高；在交互反应下，较低的温度时该规律成立，而较高温度时该参数逐渐下降; 在高温下，挥发分裂解产生的自由基会引起芳香环的缩合，导致Car含量增多.

Abstract

To study the effect of volatile-char interaction on biochar functional groups

the one-stage fluidized bed/fixed bed reactor and Py were used in the experiment

and the biochar structure was analyzed by Fourier transform infrared spectrometer in the qualitative and semi-quantitative aspects. The results show that with the increase of temperature

the influence of interaction on biochar structure is more intense. The characteristic peaks of biochar functional groups are reduced and the species of peaks are reduced due to the volatile-char interaction which has a destructive effect on the alkyl side chain and accelerates its detachment from aromatic ring. Without the volatile-char interaction or with the interaction but at low temperature

the maturity of organic matter of biochar increases with the increasing of temperature. However at high temperature

the parameters decrease and the free radicals generated by the volatile splitting can cause the condensation of aromatic ring

which leads to the increase of Car content.

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