Biomass is recognized as an important solution to energy and the environmental problems related to fossil fuel usage. The rational utilization of biomass waste is important not only for the prevention of environmental issues, but also for the effective utilization of natural resources. Pyrolysis and hyrolysis in subcritical water are promising processes for biomass waste conversion. This paper deals with hydrolysis and pyrolysis of peanut shells. Hydrolysis and pyrolysis kinetics of peanut shell wastes were investigated for the in-depth exploration of process mechanisms and for the control of the reactions. Hydrolysis kinetics was conducted in a temperature range of 180–240 °C. A simplified kinetic model to describe the hydrolysis of peanut shells was proposed. Hydrolysis activation energy as well as the pre-exponential factor was determined according to the model. The target products of peanut shell hydrolysis, reducing sugars, can reach up to 40.5 % (maximum yield) at 220 °C and 180 s. Pyrolysis characteristics were investigated. The results showed that three stages appeared in this thermal degradation process. Kinetic parameters in terms of apparent pyrolysis activation energy and pre-exponential factor were obtained by the Coats–Redfern method. 相似文献
The sigma (SIG) coordinate system in ocean circulation simulation models results inevitably in horizontal pressure gradient error. This problem also emerges in models of deep lakes or reservoirs with the same characteristics of underwater terrain mutation. SIG coordinates reflect vertical relative stratification but cannot be used to calculate horizontal pressure gradient force in places with drastic topographic changes; this results in vertical water temperature and circulation errors. In deep lakes or reservoirs, differences in water density caused by the temperature difference between upper and lower water bodies is the primary cause of thermal stratification phenomena. Lake Mead was used as a case study on steep topography based on Environmental Fluid Dynamics Code (EFDC) model in this study. SIG coordinates result in close agreement between the calibrated temperature time series at the top and middle water layers, but disparity in the bottom water layer. The error emerges in the horizontal pressure gradient error due to the SIG coordinate transformation. Neither increasing the vertical resolution nor adjusting the horizontal viscosity coefficient resolve this error. We test the sigma-zed (SGZ) coordinate which combines Z coordinate and SIG coordinate as a replacement for the SIG coordinate to find that they effectively reduce the model’s runtime and simulation efficiency. The vertical temperature distribution in SGZ coordinate mode is more accurate than the distribution in SIG coordinate mode. The Navier-Stokes horizontal gradient and advection diffusion equation results under SIG coordinates are very sensitive to the pressure gradient. The replacement also enhances resolution near the thermocline, facilitates reclosing of the water bottom and the equal sigma surface, lends significant advantages in terms of vertical temperature in the simulation for local deep water with steep terrain, and shortens runtime for 0.14 h. SGZ mixed coordinates are recommended in the simulation of deep lakes or reservoirs wherein the underwater topography is large (with abundant continuous deep trenches or reefs).
Twelve polycyclic aromatic hydrocarbons, multi-ringed compounds known to be carcinogenic in air of six domestic kitchens and four commercial kitchens of China were measured in 1999-2000. The mean concentration of total PAHs in commercial kitchens was 17 microg/m3, consisting mainly of 3- and 4-ring PAHs, and 7.6 microg/m3 in domestic kitchens, where 2- and 3-ring PAHs were predominant, especially naphthalene. The BaP levels in domestic kitchens were 0.0061-0.024 microg/m3 and 0.15- 0.44 microg/m3 in commercial kitchens. Conventional Chinese cooking methods were responsible for such heavy PAHs pollution. The comparative study for PAH levels in air during three different cooking practices: boiling, broiling and frying were conducted. It was found that boiling produced the least levels of PAHs. For fish, a low-fat food, frying it produced a larger amount of PAHs compared to broiling practice, except pyrene and anthracene. In commercial kitchens, PAHs came from two sources, cooking practice and oil-fumes, however the cooking practice had a more predominant contribution to PAHs in commercial kitchen air. In domestic kitchens, except for cooking practice and oil-fumes, there were other PAHs sources, such as smoking and other human activities in the domestic houses, where 3-4 ring PAHs mainly came from cooking practice. Naphthalene (NA, 2-ring PAHs) was the most predominant kind, mostly resulting from the evaporation of mothball containing a large quantity of NA, used to prevent clothes against moth. A fingerprint of oil-fumes was the abundance of 3-ring PAHs. Heating at the same temperature, the PAHs concentrations in different oil-fumes were lard > soybean oil > rape-seed oil. An increase in cooking temperature increased the levels of PAHs, especially acenaphthene. 相似文献