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Abstract
Exergy is a measurement of how far a certain materi al deviates from a state of equilibrium with the environment. It is a useful tool for improving the efficiency of energy-resource use. The exergy value s of four wheat straws (Absolvant, Max, Monopol and Vuka) were determined in this study. The effects of physical and chemical properties (moisture content, ash content, LHV and S, C, O, H and N contents) were evaluated. The moisture related exergy varied from 281.834 kJ kg -1 (Monopol) to 366.766 kJ kg -1 (Absolvant), accounting for 1.311-1.734% of the tot al exergy of wheat straws. A negative linear relationship between the exergy value and moisture content was observed. The ash related exergy varied from 53.468 kJ kg -1 (Absolvant) to 117.675 kJ kg -1 (Vuka), accounting for 0.253-0.556% of the total e xergy of wheat straws. A negative linear relationship bet ween the exergy value and ash content was observed. The S related exergy ranged from 6.817 kJ kg -1 (Max) to 11.077 kJ kg -1 (Vuka), accounting for 0.032-0.052% of the total exergy of wheat straws. A positive linear relationship between the exergy value and S conten t was observed. The O/C, H/C and N/C atomic ratios and the correlation factors varied in ranges of 0.7133-0.7537, 1.3475-1.5457, 0.0063-0.0225 and 1.133-1.138, respectively. The exergy values of the fo ur wheat straws were between 21.156 MJ kg -1 (Absolvant) and 21.503 MJ kg -1 (Monopol). They were mainly determined by the correlation factors and the LHVs. A positive linear relationship between the exergy value and LHV was observed. The combined contribution of ash, moisture and S related exergy to the total exe rgy was very small (1.694-2.212%) and can be neglected.
Highlights
Wheat is a staple food for 2.45 billion people (35 percent of the world’s population) and about 30 million people are engaged in wheat cultivation (Lumpkin, 2011)
The moisture related exergy varied from 281.834 kJ kg-1 (Monopol) to 366.766 kJ kg-1 (Absolvant), accounting for 1.311-1.734% of the total exergy of wheat straws
The ash related exergy varied from 53.468 kJ kg-1 (Absolvant) to 117.675 kJ kg-1 (Vuka), accounting for 0.253-0.556% of the total exergy of wheat straws
Summary
Wheat is a staple food for 2.45 billion people (35 percent of the world’s population) and about 30 million people are engaged in wheat cultivation (Lumpkin, 2011). The cultivation and processing of wheat resulted in about 534.23 million tonnes of wheat straw in 2011 (Zhang et al, 2012). Wheat straw can be used as a renewable energy source in thermochemical conversion processes such as pyrolysis (Wild et al, 2012), combustion (Wang et al, 2009) and gasification (Ren et al, 2010). Chemical and thermochemical properties of wheat straws (moisture content, bulk density, particle size, porosity, heating values, proximate analysis, ultimate analysis, ash composition, ash characteristics and degradation kinetics) are well studied
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