Abstract

Coffee husk, eucalyptus, and pine residues were torrefied at 290 °C in a screw reactor, during 5, 10, 15 or 20 min. The effects of feedstock type and torrefaction process parameters (holding time) on their energy characteristics were investigated. Raw and torrefied biomasses were then submitted successively to leaching and to white and brown rot fungi, to mimic storage conditions. Mass loss after leaching step, water content and weight loss due to fungal deterioration after 2, 4, 8, 12, 16 weeks were recorded. The chemical composition and high heating value (HHV) of the torrefied samples were measured to determine the alterations compared to raw biomass during their storage. Increasing torrefaction residence time improves the decay resistance of the biomasses. Variation of carbon content (%wt., dry basis) and HHV (kJ/kg, dry basis) were observed during native and torrefied biomasses fungal degradations. Carbon contents and HHV values of raw and torrefied biomasses decreased during Trametes versicolor exposure [49.65% > C > 44.07% and 19.71 kJ/kg > HHV > 17.19 kJ/kg, results from results from all tests combined.], whereas they increased during exposure to Coniophora puteana [46.15% < C < 52.70% and 17.43 kJ/kg < HHV < 20.74 kJ/kg]. Severe torrefaction is therefore a good way to improve coffee husk, eucalyptus, and pine energy properties while limiting loss of their energy properties during storage.

Graphic Abstract

中文翻译：

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贮藏过程中浸出和真菌侵袭对生的和烘焙的生物质化学性质的影响

摘要

在5分钟，10分钟，15分钟或20分钟的时间内，在螺旋反应器中于290°C烘焙咖啡果壳，桉树和松树残留物。研究了原料类型和焙干工艺参数（保持时间）对其能量特性的影响。然后依次将未加工的和烘焙过的生物质进行浸提，并进行白色和棕色腐烂真菌的模仿，以模拟储存条件。记录2、4、8、12、16周后浸出步骤后的质量损失，水分含量和由于真菌变质引起的重量损失。测量了烘焙样品的化学成分和高热值（HHV），以确定与原始生物质相比在存储过程中的变化。增加烘焙停留时间可提高生物质的耐腐性。碳含量（％wt。，干基）和HHV（kJ / kg，干燥和干燥生物质真菌降解过程中观察到。原始和烘焙过的生物质的碳含量和HHV值在杂色粉球菌的暴露[49.65％> C> 44.07％和19.71 kJ / kg> HHV> 17.19 kJ / kg，是所有测试结果的总和。]，但是在暴露于腐叶菜蛾中时[46.15％<C <52.70％和17.43 kJ / kg <HHV <20.74 kJ / kg]。因此，强烈烘焙是改善咖啡皮，桉树和松树能量特性，同时限制其在储存过程中能量特性损失的好方法。

图形摘要