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.