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    Changes in the Biochar Chemical Structure during the Low-Temperature Gasification of Mallee Biochar in Air as Revealed with Fourier Transform Infrared/Raman and X-ray Photoelectron Spectroscopies

    Access Status
    Fulltext not available
    Authors
    Wang, Shuai
    Wu, L.
    Hu, X.
    Zhang, Lei
    Li, T.
    Jiang, S.
    O'Donnell, Kane
    Buckley, Craig
    Li, Chun-Zhu
    Date
    2018
    Type
    Journal Article
    
    Metadata
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    Citation
    Wang, S. and Wu, L. and Hu, X. and Zhang, L. and Li, T. and Jiang, S. and O'Donnell, K. et al. 2018. Changes in the Biochar Chemical Structure during the Low-Temperature Gasification of Mallee Biochar in Air as Revealed with Fourier Transform Infrared/Raman and X-ray Photoelectron Spectroscopies. Energy and Fuels. 32 (12): pp. 12545-12553.
    Source Title
    Energy and Fuels
    DOI
    10.1021/acs.energyfuels.8b02870
    ISSN
    0887-0624
    School
    Fuels and Energy Technology Institute
    URI
    http://hdl.handle.net/20.500.11937/74518
    Collection
    • Curtin Research Publications
    Abstract

    Structural changes in partially gasified char during low-temperature gasification in air were investigated using Fourier transform infrared/Raman and X-ray photoelectron spectroscopies. Two kinds of chars prepared from the gasification of mallee wood in 15% H2O-Ar at 600 and 900 °C were gasified in air at 375 °C in a thermogravimetric analyzer, separately. The breakage of large aromatic ring systems, the consumption of cross-linking structures, and the formation of dangling structures indicated the destruction of the aromatic ring systems of char with the progress of gasification in air. In addition, the oxidation of char was very significant at the initial stage (char conversion of <10%) of gasification in air, which was mainly due to the newly formed aromatic C-O structures. The newly formed aromatic C-O structure was also mainly responsible for the continuously increased total oxygen content, the total Raman intensity, and the total infrared (IR) intensity of char with the progress of gasification in air. Moreover, because of the different structural stabilities between the char prepared at 600 and 900°C, two kinds of aromatic C-O structures were formed during gasification in air. Some could greatly enhance the Raman scattering ability, while some could promote the IR absorption of the char.

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