Process Analysis And Kinetics Study Of Mixed Combustion Of Coal And Kitchen Waste

The output of kitchen waste is increasing year by year.Among them,there are many suitable treatment methods for the more organic content,but the crustacean and bone wastes are not easy to handle,and they are also extremely difficult to degrade in the natural environment.In response to this situation,this paper selects the more representative cattle bones and fish bones from the bone waste,and mixes and burns these biomass materials with three common coals in different proportions to study their weightlessness..Analyzing the weight loss curve obtained from the experiment can obtain the combustion performance,combustion kinetics and other related parameters,and analyze the synergistic effect of the blending of the two materials.The results show that: in the mixed burning experiment of several groups of materials such as ox bone/bituminous coal,ox bone/anthracite,semi-coke /bovine bone,semi-coke/fish meal,as the proportion of biomass waste increases,the activation energy required for the reaction E decreases,and the initial combustion temperature is decreasing;the average combustion rate,maximum combustion rate,and comprehensive combustion characteristic index of the mixture are all decreased.Co-firing will narrow the combustion temperature window.The temperature corresponding to the maximum weight loss rate decreases with the increase of the specific gravity of the beef bone,and the comprehensive combustion characteristic index decreases.During the mixing process of materials,different temperature ranges will promote or inhibit each other.In this paper,the main components of kitchen waste,potatoes and cabbage,which are representative of root and leaf vegetables,are mixed with semi-coke to study their burning characteristics.Through the analysis of the weight loss data of materials with different blending ratios,the combustion kinetic characteristics are calculated,and the synergy analysis of the two materials is carried out.The addition of potatoes and cabbage reduced start temperature of burning reaction and average burning rate of the mixture,but the maximum combustion rate increased,and the weight loss rate did not change significant ly.As shown by the combustion kinetic analysis results,the energy E required for the molecules of the mixture to transform from the normal state to the active state decreases with the increase of potatoes and cabbage,which is consistent with the decrease of the ignition temperature.The burning of the mixture of semi-coke and cabbage,the mixture of semi-coke and potatoes sequentially inhibit each other at 600°C and 650°C,and the values of degree synergy(ΔW)are-12% and-7%;at 450°C,they promote each other,and the values of degree synergy(ΔW)are 5% and 30%.For the combustion process of the above materials,two continuous first-order reaction models are selected to fit,and the corresponding combustion kinetic parameters are obtained.The correlation degrees of the fit are all greater than 0.95.At the end of this article,this article mixes different proportions of bovine bone components into semi-coke to study its effect on the melting characteristics of semi-coke ash.The experimental results showed that the four characteristic temperatures of the mixture ash increased with the increase of the percentage of bovine bones mixed with semi-coke.