【摘要】 为了研究烘焙预处理对油茶果蒲热解过程的影响，揭示烘焙温度对油茶果蒲理化性质、热解特性的影响机制，通过选取210℃、240℃、270℃三种不同烘焙温度进行油茶果蒲烘焙实验，并对烘焙前后样品进行理化性质分析和热重分析。结果表明：烘焙预处理能提高油茶果蒲热值和能量密度；烘焙温度的提高使得最大失重速率对应的温度提高，残炭率提高，同时改变热解过程的主要反应机理；随着烘焙温度的提高，热解过程的表观活化能由195.17 kJ·mol^-1逐步提高到232.33 kJ·mol^-1;烘焙预处理对油茶果蒲热解产生了显著影响。更多还原

【Abstract】 In this study, the effect of torrefaction pretreatment on the pyrolysis process of Camellia oleifera shell was investigated.The influence mechanism of torrefaction temperature on the physicochemical properties and pyrolysis characteristics of C.oleifera shell were revealed. Three terrefaction temperatures of 210 ℃, 240 ℃, and 270 ℃ were selected to explore the changes of physicochemical properties of C.oleifera shell samples.It was shown that torrefaction pretreatment could improve the calorific value and energy density of C.oleifera shell. The results of kinetic analysis showed that the activation energy of pyrolysis process increased from 195.17 kJ · mol^-1 to 232.33 kJ · mol^-1. Torrefaction pretreatment had a significant effect on the pyrolysis process of C.oleifera shell.更多还原