고춧대 반탄화 공정 예측 모델 정립 및 연료특성 분석

초록

In this study, a mass reduction model during the torrefaction process was established and characteristics as fuel wereanalyzed. A naturally-dried pepper stem sample was crushed and thermogravimetric analysis was performed. Based on theexperimental results, activation energy and frequency factor were induced and then the rate constant was driven. Mass decrease waspredicted at 200℃, 230℃, 270℃ by mathematical model and compared with the experimental results. To investigate the properties ofpepper stem as fuel, elementary analysis (EA) and Calorimetric measurement were performed. Result of elementary analysis,composition of carbon was increased from 40.11% at raw material to 57.3% at 270℃ 40min process, but case of oxygen andhydrogen, they were decreased from 35.12%, 5.7% at raw materials to 20.5%, 5.7% at 270℃ 40min process respectively. Caloricvalue was increased from 4,405 cal/g to 6,038 cal/g. But higher caloric value, less energy yield was shown by mass reduction duringprocess.

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