利用不同焙燒程度棕櫚空果串進行水氣氣化反應之研究

The study of steam gasification with different degrees of torrefied empty fruit bunches

陳翔和(Hsianh-Ho Chen) ； 李約亨(Yueh-Heng Li) ； 陳冠邦(Guang-Bang Chen) ； 謝子賢(Tzu-Hsien Hsieh)

《燃燒季刊》 96期 (2017/02) Pp. 87-94

https://doi.org/10.30041/CQ.201702_(96).0006

摘要

本研究利用自製固定床氣化爐進行以棕櫚空果串為原料的水氣氣化實驗。實驗中利用田口法對產氣中氫氣/一氧化碳的濃度比以四個變因進行最大化，包括焙燒溫度、氣化溫度、氮氣流率和水氣流率。實驗結果表示，較低的氣化溫度可以顯著提升合成氣中的氫氣/一氧化碳。相對而言，其他因子的影響性較小。本研究探討不同氣化溫度下化學平衡的變化以驗證田口法所獲得之結果。

關鍵字

生質能 ； 氫氣 ； 水氣氣化 ； 焙燒

並列摘要

Steam gasification is capable of producing syngas with high hydrogen molar fraction compared to air or oxygen gasification. This paper optimizes steam gasification process of palm empty fruit bunch (EFB) by employing Taguchi method. The ratio of hydrogen to carbon monoxide in output gas was selected as quality standards. L9 orthogonal array was engaged with four parameters: gasifier temperature, torrefaction temperature, steam flow rate and carrier gas (nitrogen) flow rate. Lower gasification temperature was found to result in the increase of hydrogen concentration in syngas considerably, and it also outweighs other factors. The difference of reaction in gasifier with various gasification temperatures is investigated for validating the results of Taguchi method.

並列關鍵字

Biomass ； Hydrogen ； Steam gasification ； Torrefaction