KINETICS OF GASIFICATION OF BLACK LIQUOR CHAR BY STEAM

被引：51

作者：

LI, J ^{[1
]}

VANHEININGEN, ARP ^{[1
]}

机构：

[1] MCGILL UNIV,DEPT CHEM ENGN,PULP & PAPER RES INST CANADA,MONTREAL H3A 2A7,QUEBEC,CANADA

来源：

INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH | 1991年 / 30卷 / 07期

关键词：

D O I：

10.1021/ie00055a027

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The steam gasification kinetics of kraft black liquor char were studied in a thermogravimetric analysis reactor. The effect of steam and hydrogen concentration on gasification rate can be described by Langmuir-Hinshelwood type kinetics. An activation energy of 210 kJ/mol was obtained. Methane formation was negligible, and H2S was the major gaseous sulfur-containing product obtained over the temperature range studied, 873-973 K. The CO2 concentration was higher than calculated for the water-shift reaction at equilibrium. A gasification mechanism is proposed whereby CO2 is one of the primary gasification products.

引用

页码：1594 / 1601

页数：8

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