制焦温度和停留时间对煤焦气化反应性的影响

EFFECT OF CHAR MAKING TEMPERATURE AND COKE-FORMING TIME ON CHAR GASIFICATION SPECIFIC ACTIVITY

煤焦的制备对煤焦的气化反应性有着明显的影响.研究了新汶煤在温度分别为800℃,700℃,600℃和停留时间分别为60min,30min,20min,10min下制得的焦样与CO2进行(在终温为1200℃下)不等温气化反应性.通过比较发现,在终温为800℃,700℃,600℃下停留时间为60min时煤焦的气化转化率都是最高的,分别为0.982,0.977和0.998,可见停留时间为60min,制焦温度分别为800℃,700℃,600℃对于新汶煤焦的气化转化率的影响并不是很明显.同时也发现半焦的气化反应性呈现先增后减的趋势,在停留时间为60min时到达最大,并且在800℃时气化反应性是最高的,可见在800℃下停留时间为60min制焦是合适的.用扫描电镜实验手段观察了新汶煤焦形貌结构,发现有较多的“斑点”和微孔,这些“斑点”和微孔在气化中起着活化中心的作用.

The effect of coke making to coke gasification reactivity is obvious. We made coke at different coke-forming time such as 60 rain, 30 rain, 20 rain, 10 rain and at different coke making temperatures such as 800 ℃, 700 ℃ and 600℃. We measured the coke gasification reactivity by using non-isothermal thermal gravimetric analyzer（TGA） at 1 200℃ and founded that the carbon conversion of coke-forming time of 60 min is the highest at different coke making temperatures. The specific reactivity of coke increased first and reduced afterwards. The maximum appeared at coke making temperature of 800 ℃ and coke-forming time of 60 min. So we deemed that coke making temperature of 800 ℃ and coke-forming time of 60 min was the appropriate coke-making condition.