Bench-Scale Gasification of Olive Cake in a Bubbling Fluidized Bed Reactor
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Blázquez García, Gabriel; Calero De Hoces, Francisca Mónica; Gálvez Pérez, Angela; Martín Lara, María Ángeles; Pérez Muñoz, AntonioEditorial
MDPI
Materia
Fluidized bed gasifier Gasification Olive cake
Date
2024-08-19Referencia bibliográfica
Blázquez, G.; Calero, M.; Gálvez-Pérez, Á.; Martín-Lara, M.Á.; Pérez, A. Bench-Scale Gasification of Olive Cake in a Bubbling Fluidized Bed Reactor. Appl. Sci. 2024, 14, 7282. https://doi.org/10.3390/app14167282
Sponsorship
Spanish Ministry of Economy, Industry and Competitiveness for the financial support received (Project CTM2016-75977-R)Abstract
The gasification of olive cake is a promising method for converting this material into valuable
energy. This work offers interesting results about the effect of equivalence ratio and temperature
on the composition and quality of the produced gas obtained during olive cake gasification in a
fluidized bed plant with air as a gasification agent. Additionally, the efficiency of the gasification
process was evaluated. The results show that, for a specific temperature, an equivalence ratio of 0.3
showed a higher cold gas efficiency. For example, at 850 ºC and an equivalence ratio of 0.1, the cold
gas efficiency was 22.7%; however, at the same temperature but at an equivalence ratio of 0.3, the
cold gas efficiency was increased to 61.2%. In addition, for a constant equivalence ratio, by increasing
the operating temperature, there was no significant increase in the lower heating value of the exit
gas, and the gas flow was practically constant with temperature, but it varied substantially with the
equivalence ratio, reaching values in the range of 3.44–14.89 NL/min (825.6–3573.6 NL/kg feed).
Finally, the production of CO, H2, and CH4 is estimated to be higher for tests conducted with an
equivalence ratio of 0.3.