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以稻杆、麦秆、棉杆、玉米杆为研究对象,采用热重红外联用方法(TG-FTIR)研究烘焙预处理对农业秸秆热分解特性及气体产物释放机制的影响。实验结果表明:在较低温度时(200~230℃),秸秆的热失重不是很明显,而随着温度进一步提高(>260℃),秸秆中半纤维素分解剧烈,热失重明显,傅里叶转换红外光谱分析气相产物中主要为水分、CO2以及少量的酸、醇、醛、酮等含氧有机碳氢化合物。
The effects of baking pretreatment on the thermal decomposition characteristics of agricultural straw and the mechanism of gas product release were studied by TG-FTIR with rice stem, straw, cotton stalks and corn stalks. The results showed that the weight loss of straw was not obvious at lower temperature (200 ~ 230 ℃), but with the further increase of temperature (> 260 ℃), the hemicellulose in straw was decomposed violently and the weight loss was obvious. Leaf conversion infrared spectroscopy gas products are mainly water, CO2 and a small amount of acids, alcohols, aldehydes, ketones and other oxygenated organic hydrocarbons.