Effects of Reaction Parameters on the Supercritical Water Gasification Behavior of Food Waste
To clarify the supercritical water gasification behavior of food waste with high moisture content,a batch high-pressure quartz reactor was used to investigate the influence of reaction temperature(400-550℃),reaction time(1～10 min),and mass fractions of food waste(5％-20％)on the supercritical water gasification behavior of food waste.The results showed that as the reaction temperature increased,the carbon and hydrogen gasification rates of food waste significantly increased by 31.73％and 640.77％,respectively.The volume fraction of CO2 in the gas products decreased by 53.94％while the volume fraction of H2 and CH4 gradually increased by 207.84％and 377.62％,respectively.By increasing the reaction time,the carbon and hydrogen gasification rates of food waste reached the maximum value at 5 min and increased by 2.89％and 61.49％,respectively.The volume fraction of CO2 in the gas products decreased by 3.07％,and the volume fractions of H2 and CH4 increased by 144.27％and 148.11％,respectively.With increasing of the mass fractions of food waste,the carbon and hydrogen gasification rates of food waste significantly decreased by 76.67％and 59.80％respectively,while the volume fractions of CO2,H2 and CH4 in the gas products increased by 17.24％,217.48％and 121.12％respectively.At a reaction temperature of 550℃,reaction time of 10 minutes,and a mass fraction of 5％food waste,the supercritical water gasification efficiency of food waste was the highest,which can effectively achieve its harmless and resource utilization,and provides the support for achieving the carbon peak and carbon neutrality goals of China.
food wastesupercritical water gasificationH2reaction temperaturereaction timeproportion
国家科技期刊平台
NSTL
万方数据
