Changes of chemical and mechanical behavior of torrefied wheat straw

The purpose of the study was to investigate the influence of torrefaction on the grindability of wheat straw. Straw samples were torrefied at temperatures between 200 degrees C and 300 degrees C and with residence times between 0.5 and 3 h. Spectroscopic information obtained from ATR-FTIR indicated that below 200 degrees C there was no obvious structural change of the wheat straw. At 200-250 degrees C hemicelluloses started to decompose and were totally degraded when torrefied at 300 degrees C for 2 h, while cellulose and lignin began to decompose at about 270-300 degrees C. Tensile failure strength and strain energy of oven dried wheat straw and torrefied wheat straw showed a clear reduction with increasing torrefaction temperature. In addition, Hardgrove Grindability Index (HGI) of wheat straw torrefied at different conditions was determined on a standard Hardgrove grinder. Both results showed an improvement of grindability in the torrefaction temperature range 250-300 degrees C, which can be well explained by the findings from FTIR analysis. At a torrefaction temperature of 260 degrees C and with a residence time of 2 h, wheat straw samples produced similar HGI values as coal (RUKUZN) with 0% moisture content. Under this condition, the Anhydrous Weight Loss (AWL%) of the wheat straw sample was 30% on dry and ash free basis (daf), and the higher heating value of the torrefied wheat straw was 24.2 MJ (1) kg (daf). The energy loss compared to the original material was 15% (daf). (C) 2012 Elsevier Ltd. All rights reserved.