Changes of chemical and mechanical behavior of torrefied wheat straw
نویسندگان
چکیده
13 The purpose of the study was to investigate the influence of torrefaction on the grindability of wheat straw. 14 Straw samples were torrefied at temperatures between 200 ̊C to 300 ̊C and with residence times between 0.5 to 15 3 hours. Spectroscopic information obtained from ATR-FTIR indicated that below 200 ̊C there was no obvious 16 structural change of the wheat straw. At 200-250 ̊C hemicelluloses started to decompose and were totally 17 degraded when torrefied at 300 ̊C for 2 hours, while cellulose and lignin began to decompose at about 270-300 18 ̊C. Tensile failure strength and strain energy of oven dried wheat straw and torrefied wheat straw showed a clear 19 reduction with increasing torrefaction temperature. In addition, Hardgrove Grindability Index (HGI) of wheat 20
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