详细信息

Characterisation of the morphological changes and interactions in char, slag and ash during CO2 gasification of rice straw and lignite  ( SCI-EXPANDED收录 EI收录)  

文献类型:期刊文献

英文题名:Characterisation of the morphological changes and interactions in char, slag and ash during CO2 gasification of rice straw and lignite

作者:Ding, Lu[1];Gong, Yan[1];Wang, Yifei[1];Wang, Fuchen[1];Yu, Guangsuo[1]

机构:[1]East China Univ Sci & Technol, Shanghai Engn Res Ctr Coal Gasificat, Key Lab Coal Gasificat & Energy Chem Engn, Minist Educ, Shanghai 200237, Peoples R China

年份:2017

卷号:195

起止页码:713

外文期刊名:APPLIED ENERGY

收录:;EI(收录号:20171403515348);WOS:【SCI-EXPANDED(收录号:WOS:000400227000054)】;

基金:This work has been partially supported by the National High Technology Research and Development of China (863 program, 2012AA053101), and the National Natural Science Foundation of China (21376081).

语种:英文

外文关键词:In-situ heating stage; Lignite; Rice straw; Gasification; Char-slag/ash evolution

摘要:In this work, a heating stage microscope and a thermogravimetric analyzer were adopted to explore behaviors of char-slag/ash transition during CO2 gasification of rice straw (RS) and Neimeng lignite (NM). Effects of demineralized treatment and various gasification temperatures on the char-slag/ash evolution process were studied. Both RS and NM particles exhibited shrinkage particle form at a moderate reaction temperature (1000 degrees C). The variation of the existential state of K with char-slag/ash transition could well explain the reactivity differences between RS raw char and demineralized char. Compared to RS raw char, NM raw char showed a more significant flow of molten slag at 1350 degrees C, which accounted for the high inhibitory effects at the late stage of NM raw char gasification. There is a threshold conversion (x = 0.9) during the evolution processes of NM char samples to NM slag/ash at 1200 degrees C and 1350 degrees C, while this threshold value is only existing at 1000 degrees C for RS char gasification. (C) 2017 Elsevier Ltd. All rights reserved.

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