An Experimental Analysis of Soybean Straw Combustion on Both CO and NOX Emission Characteristics in a Tubular Furnace

Abstract

In this study, an experiment is conducted to explore the potential to protect both the environment and resource shortage of soybean straw, for combustion in a tubular furnace. Then, the combustion characteristics, gas emissions, and energy consumption of soybean straw are analyzed at a combustion temperature range of 773–1173 K. The results show that the total emissions of CO and NOX are the largest at a temperature of 873 K. For NOX, the emission time is significantly improved at temperatures of 973–1173 K. At high temperatures, the reaction of NOX with CO and coke reduces the total emission of NOX. The average weight loss rate at combustion temperatures of 973, 1073, and 1173 K increased by 27.38%, 61.47% and 77.97%, respectively, relative to that of 873 K. However, the energy consumption increases with the increase in combustion temperature, resulting in unnecessary waste. To get an optimal characteristic between energy utilization and pollutant discharge, a temperature range of 873–973 K is determined as the appropriate temperature for burning soybean straw.

Discovery and potential ramifications of reduced iron-bearing nanoparticles—magnetite, wüstite, and zero-valent iron—in wildland–urban interface fire ashes

“…75 The total amount and duration of CO emissions decrease with increases in combustion temperature due to increased combustion completeness. 76 Additionally, the amount of emitted CO and black carbon depends on the type of burned biomass or structural material. These conditions might limit the reduction of iron oxides under high-fire severity.…”

Emission Characteristics of Pollution Gases from the Combustion of Food Waste

“…In Figure 3d, the H2 emission curve in the range of 800 °C to 1000 °C The gas yield of CO (mL/g) Time (s) As the combustion temperature rose from 400 • C to 1000 • C, the peak concentration of food waste combustion first increased and then decreased, indicating that CO had a strong formation reaction, which was closely related to temperature. The highest peak values of cooked rice and vegetable leaves correspond to 500 • C and 600 • C, respectively, with values of 2547 ppm and 6336 ppm, which may be because the temperatures are the transition temperature from incomplete combustion to complete combustion of carbon [27]. Similarly, the maximum yield of CO is obtained at 500 • C (cooked rice) and 600 • C (vegetable leaves), up to 157.2 mL/g and 117.3 mL/g, respectively (see Figure 2b,d).…”

“…There does exist a minimum temperature of complete combustion of carbon. When the experimental temperature is lower than the minimum temperature, the higher the temperature, the more conducive to the overflowed of volatile matter from food waste and to CO emission [27]; when the experimental temperature exceeds that temperature, the higher the temperature, the greater the temperature gradient and the shorter the time for food waste to reach that Energies 2021, 14, 6439 6 of 11 temperature, which promotes carbon in food waste conversion to CO 2 , resulting in a reduction in CO emissions.…”