中文摘要：

利用热重分析仪对棕榈壳气化过程特性进行了实验研究。结果表明,在不同升温速率下,棕榈壳的气化可分为棕榈壳内水分析出、棕榈壳内有机物分解、棕榈壳的炭化和棕榈壳焦气化4个阶段。棕榈壳气化过程的主要失重发生在有机物分解和棕榈壳焦气化两个阶段。采用Flynn-Wall-Ozawa法计算反应过程的活化能,发现棕榈壳气化过程中活化能单调增加。通过实验数据与标准机理模型的对比,推断棕榈壳气化过程最概然机理为三维模型。

英文摘要：

Thermo-gravimetric analysis method was used to study the characteristics of oil palm shell gasification. The results show that the gasification process of oil palm shell consists of four stages at different heating rates, i.e. moisture evaporation, destruction of organic matter, carbonization and coke gasification, and the main mass loss process occurs in the pyrolysis and coke gasification stages. Flynn-Wall-Ozawa method was applied to calculate the reaction activation energy, and results indicate that it increases monotonically during the whole gasification process. Through comparing the experimental data with the standard curve, it is deduced that the most probable mechanism of oil palm shell gasification is three-dimensional model.