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Carbon production from different wood species : Determination and comparision of some properties

Abstract : This report concerns the carbonization of different biomass wastes by soft pyrolysis in a first part. In a second part, the charcoals produced have been activated by water vapor. 6 wood species (ash, oak, douglas, Sitka spruce, beech and poplar) have been carbonized and the activation has been investigated on 4 wood species (oak, douglas, spruce and poplar). The first chapter of this report consists in a bibliographical study on biomass, its energetic valorization, production of charcoals and their activation. The second chapter of this report presents the experimental results concerning the carbonization. When the carbonization is complete, the main physical properties of the charcoals produced can be correlated to the initial properties of oven dry woods. The anatomic changes induced by pyrolysis have been explained from measurements performed on a mercury porosimeter and observations on an electronic microscope. In the third chapter, charcoals produced from the 4 wood species cited have been activated with water vapor at 800 °C during 1 hour. The main physical parameters characterizing the activated carbons have been determined. The adsorption of phenol in an aqueous phase has been investigated and the isotherms of sorption at 25 °C have been described. The study of mass transfers shows that the adsorption of phenol can be characterized by a global mass transfer coefficient. During the adsorption, 3 successive limiting steps have been observed. For each step, the mass transfer coefficient is quite constant but its value is divided by about 10 after each change of step
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Theses
File URL :
http://docnum.univ-lorraine.fr/prive/SCD_T_2011_0139_SHI.pdf
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https://hal.univ-lorraine.fr/tel-01746297
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Submitted on : Thursday, March 29, 2018 - 10:30:20 AM
Last modification on : Thursday, March 5, 2020 - 10:57:47 AM

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  • HAL Id : tel-01746297, version 1

Citation

Yuting Shi. Carbon production from different wood species : Determination and comparision of some properties. Food and Nutrition. Université Henri Poincaré - Nancy 1, 2011. English. ⟨NNT : 2011NAN10139⟩. ⟨tel-01746297⟩

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