原料组分对废弃生菜水热炭性质的影响机理研究.docxVIP

中国工程热物理学会 燃烧学 学术会议论文 编号：18xxxx 原料组分对废弃生菜水热炭性质的影响机理研究 李杨1，刘欢1,2*，肖康鑫1，胡红云1，姚洪1* （1华中科技大学能源与动力工程学院 煤燃烧国家重点实验室，湖北 武汉 430074； 2华中科技大学能源与动力工程学院 新能源科学与工程系，，湖北 武汉 430074） (Tel: 027 Email: huanliu@hust.edu.cn) 摘要 本文利用模型化合物调控典型厨余垃圾生菜的化学成分，对比水热碳化处理后各原料所得水热炭理化性质的差异，探究厨余垃圾中碳水化合物、蛋白质、脂肪三种典型组分对水热炭性质的影响机理。实验结果表明：碳水化合物是废弃生菜水热碳化固相产物的主要来源；蛋白质与还原糖发生了美拉德反应，同时促进中间有机产物芳构化，并提升了水热炭表面含氮杂环官能团含量；脂肪不参与碳化反应，其主要通过水解生成脂肪酸，附着在水热炭表面。NE.Cms_Insert 关键词 厨余垃圾；水热碳化；原料组分；水热炭 Influence of Feedstock Constitution on the Properties of Waste Lettuce derived Hydrochar LI Yang1，LIU Huan1,2*，XIAO Kangxin1，HU Hongyun1，YAO Hong1* （1State Key Laboratory of Coal Combustion, School of Energy and Power Engineering, Huazhong University of Science and Technology, Wuhan 430074, China； 2 Department of New Energy Science and Engineering, School of Energy and Power Engineering, Huazhong University of Science and Technology, Wuhan 430074, China） Abstract This study aims to figure out the correlations between complex chemical constitution of typical kitchen-wasted-lettuce and the physicochemical structure of its derived hydrochar. Model Compounds, i.e. carbohydrates, protein and fat, were used as the control variables of feedstocks composition in this work. The experimental results show that, carbohydrates were the most active reactants contributing to hydrochar formation during the hydrothermal carbonization process. The Maillard reaction between proteins and reducing sugars occured at the same time, which promoted the aromatization of the organic intermediates and increased the content of nitrogen-containing heterocyclic functional groups on the surface of hydrochar. Fat does not participate in the carbonization reaction. Fatty acids, the main hydrolyzates of fat, were adsorbed to the surface of hydrochar. Key words: kitchen waste; hydrothermal carbonization; feedstock constitution; hy