Effects of gaseous agents on the evolution of char physical and chemical structures during biomass gasification

• Published in: Bioresource technology Vol. 292; p. 121994
• Main Authors: Xu, Ming-xin, Wu, Ya-chang, Nan, Dong-hong, Lu, Qiang, Yang, Yong-ping
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.11.2019
• Subjects: Amorphous carbon; Aromatic ring; Char gasification; Gaseous agent; Pore structure; Amorphous carbon; Pore structure; Char gasification; Gaseous agent; Aromatic ring
• ISSN: 0960-8524; 1873-2976
• DOI: 10.1016/j.biortech.2019.121994

•Evolution of char structural features during biomass gasification was investigated.•The formation of micropores was facilitated in the process of CO2 gasification.•The aromatic layers of bio-chars preferred to grow laterally at high temperature.•CO2 favored the consumption of amorphous carbon during char-CO2 gasification.•Cross-linked carbon structures were easy to be consumed in char-H2O gasification. Bio-char samples were prepared from gasification of corn straw under N2, CO2 and H2O conditions, and systematically characterized to reveal the effects of gaseous agents on the evolution of char structural features during the gasification process. The results showed that the increase of reacting temperature had positive effects on the gasification of char in both H2O and CO2 atmospheres. The evolution of char pore structures under H2O and CO2 was quite different. The formation of micropores was facilitated by CO2, while mesopores and macropores were developed more in H2O condition. Besides, char structures obtained at 800 °C were more ordered than those obtained at 600 °C. Compared with the longitudinal merging, the aromatic layers preferred to grow laterally. Moreover, the mechanisms of gasification between char and gaseous agents were different. CO2 preferred to react with amorphous carbon, while the cross-linked carbon was more likely to be consumed during char gasification with H2O.