Abstract In the present study, effect of wet torrefaction on biomass properties and co-pyrolysis of wet torrefied biomass and soapstock were investigated. Experimental results indicated that the ash and volatile contents decreased after wet torrefaction. Obvious decrease of hydrogen and oxygen and an increase of carbon were observed at the same time, which resulted in the augment of higher heating value (HHV). Although lower mass yield was observed under a higher temperature, corresponding energy yield was relatively higher. X-ray diffraction (XRD) analysis revealed that wet torrefaction (below 240 °C) can improve the crystallinity degree of bamboo sawdust. Fourier transfer infrared spectrometry (FTIR) analysis showed that wet torrefaction can significantly remove the acetyl groups in hemicellulose. In thermogravimetric (TG) analysis, the thermal properties of wet torrefied samples and soapstock were altered by co-pyrolysis. Pyrolysis-gas chromatography/mass spectroscopy (Py-GC/MS) analysis showed that co-pyrolysis can produce less oxygen-containing compounds and more hydrocarbons after wet torrefaction. Kinetic analysis showed that the addition of soapstock can obtain a lower activation energy compared with biomass pyrolysis individually. The activation energy for co-pyrolysis of pretreated biomass and soapstock was lower than co-pyrolysis of raw biomass and soapstock, suggesting that wet torrefaction has a positive influence on the co-pyrolysis. The results indicated that the combination of wet torrefaction and co-pyrolysis was a feasible technology for obtaining high-grade oil from biomass.

中文翻译：

---

湿干竹锯末与皂脚的共热解

摘要 在本研究中，研究了湿式烘焙对生物质特性的影响以及湿式烘焙生物质与皂脚的共热解。实验结果表明，湿法烘焙后灰分和挥发分含量降低。同时观察到氢和氧的明显减少和碳的增加，导致较高的热值（HHV）增加。尽管在较高温度下观察到较低的质量产率，但相应的能量产率相对较高。X射线衍射（XRD）分析表明，湿法烘焙（低于240°C）可以提高竹锯末的结晶度。傅里叶转移红外光谱 (FTIR) 分析表明，湿法烘焙可以显着去除半纤维素中的乙酰基。在热重 (TG) 分析中，湿烘焙样品和皂脚的热性能因共热解而改变。热解-气相色谱/质谱 (Py-GC/MS) 分析表明，共热解在湿烘焙后可以产生更少的含氧化合物和更多的碳氢化合物。动力学分析表明，与单独生物质热解相比，加入皂脚可以获得更低的活化能。预处理生物质和皂脚共热解的活化能低于生物质和皂脚共热解的活化能，表明湿式烘焙对共热解有积极影响。结果表明，湿法烘焙与共热解相结合是一种从生物质中获得优质油脂的可行技术。热解-气相色谱/质谱 (Py-GC/MS) 分析表明，共热解在湿烘焙后可以产生更少的含氧化合物和更多的碳氢化合物。动力学分析表明，与单独生物质热解相比，加入皂脚可以获得更低的活化能。预处理生物质和皂脚共热解的活化能低于生物质和皂脚共热解的活化能，表明湿式烘焙对共热解有积极影响。结果表明，湿法烘焙与共热解相结合是一种从生物质中获得优质油脂的可行技术。热解-气相色谱/质谱 (Py-GC/MS) 分析表明，共热解在湿烘焙后可以产生更少的含氧化合物和更多的碳氢化合物。动力学分析表明，与单独生物质热解相比，加入皂脚可以获得更低的活化能。预处理生物质和皂脚共热解的活化能低于生物质和皂脚共热解的活化能，表明湿式烘焙对共热解有积极影响。结果表明，湿法烘焙与共热解相结合是一种从生物质中获得优质油脂的可行技术。动力学分析表明，与单独生物质热解相比，加入皂脚可以获得更低的活化能。预处理生物质和皂脚共热解的活化能低于生物质和皂脚共热解的活化能，表明湿式烘焙对共热解有积极影响。结果表明，湿法烘焙与共热解相结合是一种从生物质中获得优质油脂的可行技术。动力学分析表明，与单独生物质热解相比，加入皂脚可以获得更低的活化能。预处理生物质和皂脚共热解的活化能低于生物质和皂脚共热解的活化能，表明湿式烘焙对共热解有积极影响。结果表明，湿法烘焙与共热解相结合是一种从生物质中获得优质油脂的可行技术。