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Flow properties and rheology of slag from coal gasification  ( SCI-EXPANDED收录 EI收录)  

文献类型:期刊文献

英文题名:Flow properties and rheology of slag from coal gasification

作者:Song, Wenjia[1];Tang, Lihua[1];Zhu, Xuedong[1];Wu, Yongqiang[1];Zhu, Zibin[1];Koyama, Shuntarou[2]

机构:[1]E China Univ Sci & Technol, Engn Res Ctr Large Scale Reactor Engn & Technol, Shanghai 200237, Peoples R China;[2]Elect Power Dev Corp Ltd, Tokyo 1670023, Japan

年份:2010

卷号:89

期号:7

起止页码:1709

外文期刊名:FUEL

收录:;EI(收录号:20101712887586);WOS:【SCI-EXPANDED(收录号:WOS:000277189100050)】;

基金:This work was supported by the National Basic Research Program of China (No. 20576040).

语种:英文

外文关键词:Viscosity; Rheology; Gasifier slag

摘要:We have studied the rheological characteristics of Texaco gasifier slag at high-temperature. Slag samples have been analyzed by X-ray fluorescence, X-ray diffraction, and scanning electron microscopy. The rheological behavior of the slag has been investigated experimentally using a high-temperature rheometer at temperatures between 1200 degrees C and 1340 degrees C. The effects of the shear rate and temperature on the rheological behavior of the slag have been explored. Moreover, the observed rheological behavior of the slag has been correlated with its solid-phase content, as calculated with the aid of the computer software package FactSage. The results show that the sensitivity of the slag viscosity to temperature decreases with increasing rotation speed. Above its liquidus temperature calculated by FactSage, the slag behaves as a Newtonian fluid; below its liquidus temperature, however, the rheological behavior of the slag becomes non-Newtonian owing to its increased solid-phase content. Meanwhile, Slag containing a number of crystalline particles shows dramatic shear-thinning and thixotropic behavior. Moreover, the shear-thinning behavior of the slag becomes ever more distinct as the temperature is decreased. The yield stress values of the slag and the number and particle size of the crystalline particles in the slag increase with decreasing temperature. (C) 2009 Elsevier Ltd. All rights reserved.

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