Food waste is a global challenge for the environment but also an available fuel with complex components. In this paper, rice, lettuce, and fish residue (contained meat and bone) were selected as typical components of daily food waste. The co-gasification reactivity of three food wastes with Shenfu coal was tested via thermogravimetric analysis. The interaction mechanism was further studied via scanning electron microscopy–energy-dispersive X-ray spectroscopy, heating stage microscope, and Fourier transform (FT)-Raman techniques. The lettuce/fish waste char presented great synergy with coal char during co-gasification, whereas no synergy was observed during co-gasification of rice char and coal char. During co-gasification of lettuce/fish waste char and coal char, the ash from lettuce (rich in potassium) and fish residue (rich in calcium) migrated to the surface of coal char and further catalyzed the coal char gasification. The synergetic effect was further confirmed via a high-temperature stage microscope. In addition, The FT-Raman analysis showed that the lettuce and fish ash increased the reacting sites of Shenfu char and inhibited the degree of graphitization.

中文翻译：

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日常食物垃圾中不同成分的煤的共气化反应性和相互作用机理的研究

食物浪费是对环境的全球挑战，也是具有复杂成分的可用燃料。在本文中，选择大米，生菜和鱼渣（包含肉和骨头）作为日常食物垃圾的典型组成部分。通过热重分析测试了三种食物残渣与神府煤的共气化反应性。通过扫描电子显微镜，能量色散X射线光谱，加热台显微镜和傅里叶变换（FT）-拉曼技术进一步研究了相互作用机理。生菜/鱼渣炭在共气化过程中表现出与煤焦的巨大协同作用，而在米炭和煤焦的共气化过程中未观察到协同作用。在莴苣/鱼渣和煤焦的共气化过程中，生菜（富含钾）和鱼渣（富含钙）中的灰分迁移到煤焦表面，进一步催化了煤焦气化。通过高温台显微镜进一步证实了协同作用。另外，FT-Raman分析表明，生菜和鱼灰增加了神府炭的反应部位，抑制了石墨化程度。