Co-firing of blends of sugarcane bagasse and coal: Thermal and kinetic behaviors
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s10973-018-6996-2 http://hdl.handle.net/11449/176139 |
Resumo: | The interaction effects between sugarcane bagasse and a Brazilian coal during co-firing were investigated by means of thermal decomposition behavior, comparison between theoretical and experimental results, activation energy, and ignition temperature. The blends were prepared in the ratios of 100:0; 75:25; 50:50; 25:75; 0:100 (bagasse/coal). The interaction effect evaluated in this study was related to the interference of the bagasse volatile matter content in the coal thermal decomposition. The thermal decomposition behavior analyses were performed in a thermogravimetric balance, and the apparent activation energy was determined by two different models—model-free and local linear integral isoconversional method—under two different heating rate ranges. The results showed that the high volatile content of the sugarcane bagasse leads to more intense combustion, lower ignition temperature, and more complex reaction mechanism, as compared to coal. When the fuels are blended, there is a temperature anticipation of the events related to the decomposition of the coal portion in the mixture, the reaction rates increase and the ash formation is affected. The kinetic data also suggested that the interaction between both materials may occur and improve the burnout of the blend in relation to the pure coal firing due to the contribution of sugarcane bagasse volatile matter. Nevertheless, the presence of the bagasse did not allow to lower activation energy during the blends devolatilization process. |
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Co-firing of blends of sugarcane bagasse and coal: Thermal and kinetic behaviorsActivation energyCo-firingCoalIgnition temperatureSugarcane bagasseThermal decompositionThe interaction effects between sugarcane bagasse and a Brazilian coal during co-firing were investigated by means of thermal decomposition behavior, comparison between theoretical and experimental results, activation energy, and ignition temperature. The blends were prepared in the ratios of 100:0; 75:25; 50:50; 25:75; 0:100 (bagasse/coal). The interaction effect evaluated in this study was related to the interference of the bagasse volatile matter content in the coal thermal decomposition. The thermal decomposition behavior analyses were performed in a thermogravimetric balance, and the apparent activation energy was determined by two different models—model-free and local linear integral isoconversional method—under two different heating rate ranges. The results showed that the high volatile content of the sugarcane bagasse leads to more intense combustion, lower ignition temperature, and more complex reaction mechanism, as compared to coal. When the fuels are blended, there is a temperature anticipation of the events related to the decomposition of the coal portion in the mixture, the reaction rates increase and the ash formation is affected. The kinetic data also suggested that the interaction between both materials may occur and improve the burnout of the blend in relation to the pure coal firing due to the contribution of sugarcane bagasse volatile matter. Nevertheless, the presence of the bagasse did not allow to lower activation energy during the blends devolatilization process.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)School of Engineering of São Carlos University of São Paulo (USP)Department of Analytical Chemistry Institute of Chemistry of Araraquara UNESP – São Paulo State UniversityDepartment of Analytical Chemistry Institute of Chemistry of Araraquara UNESP – São Paulo State UniversityFAPESP: 2011/00183-2Universidade de São Paulo (USP)Universidade Estadual Paulista (Unesp)Mortari, Daniela A.Torquato, Lilian D. M. [UNESP]Crespi, Marisa S. [UNESP]Crnkovic, Paula M.2018-12-11T17:19:13Z2018-12-11T17:19:13Z2018-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1333-1345application/pdfhttp://dx.doi.org/10.1007/s10973-018-6996-2Journal of Thermal Analysis and Calorimetry, v. 132, n. 2, p. 1333-1345, 2018.1588-29261388-6150http://hdl.handle.net/11449/17613910.1007/s10973-018-6996-22-s2.0-850449650942-s2.0-85044965094.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Thermal Analysis and Calorimetry0,5870,587info:eu-repo/semantics/openAccess2024-01-19T06:29:43Zoai:repositorio.unesp.br:11449/176139Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:23:56.548119Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Co-firing of blends of sugarcane bagasse and coal: Thermal and kinetic behaviors |
title |
Co-firing of blends of sugarcane bagasse and coal: Thermal and kinetic behaviors |
spellingShingle |
Co-firing of blends of sugarcane bagasse and coal: Thermal and kinetic behaviors Mortari, Daniela A. Activation energy Co-firing Coal Ignition temperature Sugarcane bagasse Thermal decomposition |
title_short |
Co-firing of blends of sugarcane bagasse and coal: Thermal and kinetic behaviors |
title_full |
Co-firing of blends of sugarcane bagasse and coal: Thermal and kinetic behaviors |
title_fullStr |
Co-firing of blends of sugarcane bagasse and coal: Thermal and kinetic behaviors |
title_full_unstemmed |
Co-firing of blends of sugarcane bagasse and coal: Thermal and kinetic behaviors |
title_sort |
Co-firing of blends of sugarcane bagasse and coal: Thermal and kinetic behaviors |
author |
Mortari, Daniela A. |
author_facet |
Mortari, Daniela A. Torquato, Lilian D. M. [UNESP] Crespi, Marisa S. [UNESP] Crnkovic, Paula M. |
author_role |
author |
author2 |
Torquato, Lilian D. M. [UNESP] Crespi, Marisa S. [UNESP] Crnkovic, Paula M. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade de São Paulo (USP) Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Mortari, Daniela A. Torquato, Lilian D. M. [UNESP] Crespi, Marisa S. [UNESP] Crnkovic, Paula M. |
dc.subject.por.fl_str_mv |
Activation energy Co-firing Coal Ignition temperature Sugarcane bagasse Thermal decomposition |
topic |
Activation energy Co-firing Coal Ignition temperature Sugarcane bagasse Thermal decomposition |
description |
The interaction effects between sugarcane bagasse and a Brazilian coal during co-firing were investigated by means of thermal decomposition behavior, comparison between theoretical and experimental results, activation energy, and ignition temperature. The blends were prepared in the ratios of 100:0; 75:25; 50:50; 25:75; 0:100 (bagasse/coal). The interaction effect evaluated in this study was related to the interference of the bagasse volatile matter content in the coal thermal decomposition. The thermal decomposition behavior analyses were performed in a thermogravimetric balance, and the apparent activation energy was determined by two different models—model-free and local linear integral isoconversional method—under two different heating rate ranges. The results showed that the high volatile content of the sugarcane bagasse leads to more intense combustion, lower ignition temperature, and more complex reaction mechanism, as compared to coal. When the fuels are blended, there is a temperature anticipation of the events related to the decomposition of the coal portion in the mixture, the reaction rates increase and the ash formation is affected. The kinetic data also suggested that the interaction between both materials may occur and improve the burnout of the blend in relation to the pure coal firing due to the contribution of sugarcane bagasse volatile matter. Nevertheless, the presence of the bagasse did not allow to lower activation energy during the blends devolatilization process. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T17:19:13Z 2018-12-11T17:19:13Z 2018-05-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/s10973-018-6996-2 Journal of Thermal Analysis and Calorimetry, v. 132, n. 2, p. 1333-1345, 2018. 1588-2926 1388-6150 http://hdl.handle.net/11449/176139 10.1007/s10973-018-6996-2 2-s2.0-85044965094 2-s2.0-85044965094.pdf |
url |
http://dx.doi.org/10.1007/s10973-018-6996-2 http://hdl.handle.net/11449/176139 |
identifier_str_mv |
Journal of Thermal Analysis and Calorimetry, v. 132, n. 2, p. 1333-1345, 2018. 1588-2926 1388-6150 10.1007/s10973-018-6996-2 2-s2.0-85044965094 2-s2.0-85044965094.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Thermal Analysis and Calorimetry 0,587 0,587 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1333-1345 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129517056688128 |