Abstract

Structural morphology and surface features of torrefied cornstalk are investigated under the given torrefaction temperatures of 250 °C, 270 °C, or 290 °C and the different atmospheres at Air or N₂. The surface functional groups and pore volume distribution tests are conducted experimentally with Fourier Transform Infrared Spectrometer and N₂ adsorption/desorption methods, respectively. Meanwhile the morphology analysis proceeds by comparing scanning electron microscope images directly. The results show that the adsorption capacity is well developed more than 2 times as the torrefaction process is O₂ involving. The adsorption capacity of meso-pores can be enhanced significantly with the rising torrefaction temperature. The experimental data indicate that the presence of O₂ leads to the complicated microscopic surface morphology and varies the adsorption/desorption characteristics of the torrefied cornstalk, obviously.

摘要

在给定的 250 °C、270 °C 或 290 °C 的烘焙温度和不同的空气或 N ₂气氛下研究了烘焙玉米杆的结构形态和表面特征。表面官能团和孔体积分布测试分别用傅里叶变换红外光谱仪和N ₂吸附/解吸方法进行实验。同时通过直接比较扫描电子显微镜图像进行形态分析。_{结果表明，当烘焙过程为O 2}时，吸附能力提高了2倍以上涉及。随着烘焙温度的升高，介孔的吸附能力显着增强。实验数据表明，O ₂的存在导致了复杂的微观表面形貌，并明显改变了烘焙玉米秸秆的吸附/解吸特性。