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Influence of pressure on pyrolysis of black liquor: 1. Swelling
Umeå University, Faculty of Science and Technology, Department of Applied Physics and Electronics, Energy Technology and Thermal Process Chemistry.
2008 (English)In: Bioresource Technology, ISSN 0960-8524, E-ISSN 1873-2976, Vol. 99, no 3, 663-670 p.Article in journal (Refereed) Published
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Abstract [en]

This is the first of two papers concerning the behavior of black liquor during pyrolysis under pressurized conditions. Two industrial kraft liquors were pyrolyzed in a laboratory-scale pressurized single particle reactor and a pressurized grid heater at temperatures ranging from 650 to 1100 degrees C and at pressures between 1 and 20 bar. The dimensions of the chars produced were measured and the specific swollen volume was calculated. Swelling decreased roughly logarithmically over the pressure range 1-20 bar. An expression is developed to predict the specific swollen volume at elevated pressure when the volume at 1 bar is known. The bulk density of the char increased with pressure, indicating that liquors will be entrained less easily at higher pressures.

Place, publisher, year, edition, pages
Oxford: Elsevier, 2008. Vol. 99, no 3, 663-670 p.
Keyword [en]
black liquor, bulk density, pressure, pyrolysis, swelling
National Category
Environmental Sciences related to Agriculture and Land-use Industrial Biotechnology Bioenergy
Identifiers
URN: urn:nbn:se:umu:diva-117509DOI: 10.1016/j.biortech.2006.11.065ISI: 000251491200029PubMedID: 17349790OAI: oai:DiVA.org:umu-117509DiVA: diva2:908381
Available from: 2016-03-02 Created: 2016-03-01 Last updated: 2016-03-02Bibliographically approved

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