文献类型：期刊文献

英文题名：Preliminary investigations of non-caking coal modified into caking coal in Syngas/ water-containing solvent system

作者：Cao, Song[1,2];Huang, Sheng[1,2];Zhou, Jie[1,2];Wu, Youqing[1,2];Li, Zongyin[3];Wu, Shiyong[1,2]

机构：[1]East China Univ Sci & Technol, State Key Lab Coal Liquificat Gasificat & Utilizat, Shanghai 200237, Peoples R China;[2]East China Univ Sci & Technol, Engn Res Ctr Resource Utilizat Carbon Containing W, Minist Educ, Shanghai 200237, Peoples R China;[3]East China Univ Sci & Technol, Inst Sci & Technol Dev, Shanghai 200237, Peoples R China

年份：2026

卷号：405

外文期刊名：FUEL

收录：;EI(收录号：20253719138862);WOS:【SCI-EXPANDED(收录号:WOS:001569398400001)】；

基金：We gratefully acknowledge the financial support of this work by the National Natural Science Foundation of China (22378129) and the National Key R & D Program of China (Grant No.2022YFB4101300) .

语种：英文

外文关键词：Caking coal; Hydro-modification; Asphaltene; Syngas; Caking property

摘要：Non-caking Shanxi flame coal was converted into caking coal through hydro-modification in a syngas/watercontaining solvent system. This study investigated the effects of reaction temperature and parent coal moisture content on product distribution and caking properties of the resulting modified coal (MC). The caking properties of different solvent-insoluble and solvent-soluble fractions in MCs were systematically compared. Furthermore, the average molecular structural units of caking components were established, and the influence of structural differences in caking properties was analyzed. The MC exhibited a maximum caking index (GRI) of 91 at 370 degrees C with a water content of 30 %. Increasing the content of AS or PA (from 0.2 g to 1.0 g) in a mixture with standard anthracite improved the GRI from approximately 20 to 100. At 0.4 g PA content, the caking index (GRI) reached 74-81, significantly higher than that of AS (40-46). However, this difference diminished when PA or AS content exceeded 0.6 g. ASs from different reaction temperatures showed slight differences in caking properties, whereas PAs exhibited substantial variation (GRI of 17, 24, and 42) when their content was 0.2 g. With a higher C=C content and lower C-O-C content, PA410 exhibited superior caking properties. In addition, the appropriate amount of short alkyl side chains and more naphthenic groups were conducive to improving caking properties.