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| Effect of temperature on chemical properties of chars in terramycin ferment residue paralysis process |
| HONG Chen1,2, WANG Zhi-qiang1, XING Yi1,3, YANG Qiang1, SI Yan-xiao4, LI Yi-fei1, FENG Li-hui1, JIA Meng-meng1 |
1. School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China;
2. Research Center for Eco-Environmental Sciences, Chinese Academy Science, Beijing 100085, China;
3. Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China;
4. School of Environment, Tsinghua University, Beijing 100084, China |
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Abstract The effects of pyrolysis technology on the chemical properties of terramycin ferment residue were investigated. The changes of free radicals and carbon structure in terramycin ferment residue during the pyrolysis process were analyzed by electron spin resonance spectroscopy (ESR), X-ray photoelectron spectroscopy and 13C nuclear magnetic resonance (NMR) techniques. The results indicated that large amount of free radicals were found in terramycin ferment residue and its concentrations changed significantly with the increase of pyrolysis temperature. When the pyrolysis temperature increased to 320℃, the free radical concentrations in chars reached 1.239×1019 spins/g. The g-values and linewidths analysis showed that the free radicals shifted from oxygen-containing radicals and carbon-hydrogen radicals to aromatic radicals, which was due to the release of volatile matters and the aggravation of polycondensation reaction. The carbon structures such as methoxyl groups (CH3—O—), aliphatic C—C bonds, aliphatic C—O bonds and carbonyl(C=O) group bonds in terramycin ferment residue were ruptured and more aromatic C—C and C—O bonds were generated during the pyrolysis process. The proportion of aromatic carbon functional groups (aromatic C—H, C—C, and C—O bonds) was up to 94.14% at the pyrolysis temperature of 600℃.
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Received: 23 June 2016
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