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Effect of Temperature on the Gasification of Olive Bagasse Particles

dc.contributor.authorAlmeida, A. F.
dc.contributor.authorVieira, M. S.
dc.contributor.authorNeto, M. P.
dc.contributor.authorPereira, I. M.
dc.contributor.authorRibeiro, A. M.
dc.contributor.authorRibeiro, A. C.
dc.contributor.authorPilão, R. M.
dc.date.accessioned2017-07-26T10:45:44Z
dc.date.available2017-07-26T10:45:44Z
dc.date.issued2015
dc.description.abstractIn this experimental study the evolution of gas characteristics during the gasification of olive bagasse particles was investigated using a semi-batch fluidized-bed gasifier. Sand particles with a mean diameter of 375 μm were used as bed material and an air flow was used as the fluidizing agent. Experimental tests were conducted with particles of diameter ranging from in 1.25 to 2 mm. The material was characterised through elemental and proximate analysis, and the higher heating value was also measured. In each run, the major components of the gas phase were identified as CO, CO2, H2, CH4, O2 and N2. Gaseous samples were collected and analysed by gas chromatography. The effect of bed temperature on gasification performance was studied. The tests were conducted at bed temperatures in the range of 700ºC to 900ºC Experimental results showed that gasification with air at higher temperatures favoured gas production, Results also showed increases in the gasification performance parameters as the bed temperature is increased.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.joei.2017.10.012pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/10133
dc.language.isoengpt_PT
dc.relation.ispartofseriesCIIEM15;
dc.titleEffect of Temperature on the Gasification of Olive Bagasse Particlesen
dc.typejournal article
dspace.entity.typePublication
oaire.citation.title6th International Congress of Energy and Environment Engineering and Managementpt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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