Cashew Nut Shell (CNS), an abundant waste from the cashew nut production, could become a promising material for gasification. Nevertheless, engineering data regarding this technology is still small and fragmented. In this study, the evolution of the char textural properties during gasification, as well as the effect of operating conditions on char gasification kinetics were extensively investigated and quantified. The textural properties of cashew nut shell char changed significantly following different pathways between CO₂ and H₂O gasification. Micropores and mesopores were well developed along with the conversion in the case of H₂O gasification instead of only micropores in the case of CO₂ gasification. Regarding char gasification kinetics, an increase of the temperature from 800 to 1000°C enhanced five times the conversion rate under an H₂O atmosphere and 15 times under a CO₂ atmosphere. The conversion rate increased two times when the concentration of reacting gases changed from 20 to 60 vol % for both atmospheres. Similarities in terms of gasification kinetics between CNS chars and wood chip chars were found in this range of operating conditions.

中文翻译：

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腰果壳炭颗粒气化过程中的动力学和结构变化

腰果壳（CNS）是腰果生产中的大量废物，可能会成为有希望的气化材料。但是，有关该技术的工程数据仍然很小且零散。在这项研究中，对气化过程中炭结构性质的演变以及操作条件对炭气化动力学的影响进行了广泛的研究和量化。腰果壳炭的质地性质随着CO ₂和H ₂ O气化之间的不同途径而发生显着变化。在H ₂ O气化的情况下，微孔和中孔与转化一起发展良好，而在CO ₂的情况下仅微孔气化。关于炭化气动力学，温度从800℃升高到1000℃在H ₂ O气氛下将转化率提高了五倍，在CO ₂气氛下提高了15倍。当两种气氛中反应气体的浓度从20体积％变为60体积％时，转化率均提高了两倍。在此操作条件范围内，发现CNS炭和木屑炭在气化动力学方面的相似性。