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采用动力学分析方法对三种海藻(龙须菜、角叉菜和马尾藻)进行了热解和动力学分析。结果表明,角叉菜热稳定性最低,龙须菜和马尾藻的热稳定性相近;与马尾松等典型陆地高等植物相比,海藻的热稳定性都较低。采用Popescu法计算表明,AvramiErofeev方程可以用来描述三种海藻的主要挥发分脱除过程。在三种海藻中,角叉菜的平均活化能最低,这也表明其热稳定性最低。与马尾松等陆高等植物相比,海藻热解发生在较低的温区,且主要表现为放热效应,而马尾松等陆地高等植物热解发生在较高的温区,存在明显的吸热效应。
Three kinds of seaweed (asparagus, carrageenan and Sargassum) were pyrolyzed and kinetic analyzed by kinetic analysis. The results showed that the thermal stability of carrageenan was the lowest, and the thermal stability of asparagus was similar to that of Sargassum. The thermal stability of seaweed was lower than that of typical terrestrial plants such as Pinus massoniana. Calculations using the Popescu method show that the AvramiErofeev equation can be used to describe the major volatile removal processes for the three seaweeds. Among the three seaweeds, carrageenan had the lowest average activation energy, which also showed the lowest thermal stability. Compared with land plants such as Pinus massoniana, seaweed pyrolysis occurred in the lower temperature region, and the main exothermic effect, while Masson pine and other land higher plant pyrolysis occurred in a higher temperature region, there is a clear endotherm effect.