CO₂ Gasification of Black Liquor Char under isothermal and dynamic conditions

Authors

  • Fernando Léo Bueno I3A GPT
  • Dr. José Luis I3A GPT

DOI:

https://doi.org/10.26754/jji-i3a.202512008

Abstract

Black liquor char was gasified under isothermal and dynamic CO₂ conditions between 800–900 °C. Gas compositions were monitored using a CO/CO₂ analyzer. Results showed that higher temperatures increased CO production due to the Boudouard reaction, confirming the strong influence of temperature on gasification behavior and char reactivity.

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Published

2025-07-28

Issue

Vol. 13 (2025): Actas de la XIV Jornada de Jóvenes Investigadores e Investigadoras del I3A - 25 de junio de 2025

Section

Artículos (Procesos y Reciclado)

License

Copyright (c) 2025 Fernando Leo Bueno, José Luis Sánchez

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

Léo Bueno, F., & Luis Sánchez, J. (2025). CO₂ Gasification of Black Liquor Char under isothermal and dynamic conditions. Jornada De Jóvenes Investigadores Del I3A, 13. https://doi.org/10.26754/jji-i3a.202512008