Changes of chemical and mechanical behavior of torrefied wheat straw

The purpose of the study was to investigate the influence of torrefaction on the grindability of wheat straw. Straw samples were torrefied at temperatures between 200 °C and 300 °C and with residence times between 0.5 and 3 h. Spectroscopic information obtained from ATR-FTIR indicated that below 200...

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Veröffentlicht in:	Biomass & bioenergy 2012-05, Vol.40, p.63-70
Hauptverfasser:	Shang, Lei, Ahrenfeldt, Jesper, Holm, Jens Kai, Sanadi, Anand R., Barsberg, Søren, Thomsen, Tobias, Stelte, Wolfgang, Henriksen, Ulrik B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Ash ATR-FTIR Biological and medical sciences cellulose coal energy Food industries Fourier transform infrared spectroscopy Fundamental and applied biological sciences. Psychology Grindability Hardgrove lignin temperature Tensile strength Torrefaction Triticum aestivum Triticum aestivum L Use and upgrading of agricultural and food by-products. Biotechnology water content weight loss wheat straw
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