Conversion Characteristics of Aromatic Hydrocarbons in Simulated Gaseous Atmospheres in Reducing Section of Two-Stage Entrained-Flow Coal Gasifier in Air- and 02/C02-
Conversion Characteristics of Aromatic Hydrocarbons in Simulated Gaseous Atmospheres in Reducing Section of Two-Stage Entrained-Flow Coal Gasifier in Air- and 02/C02-
复制标题
两级气流床煤气化炉还原段模拟气态芳烃在空气-和02/CO2-中的转化特性
DOI：
10.1021/ef301658d
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发表时间：
2013
期刊：
影响因子：
5.3
通讯作者：
et al.
中科院分区：
文献类型：
--
作者：
Yasuhiro SAKURAI;et al.
用模拟两段气流床煤气化炉还原段的常压反应器在1100~1400°C的温度范围内研究了难熔芳烃的转化。苯和萘的混合蒸气(以碳计为7/3)与CO-CO2-H_2-H_2O混合物(CO-CO_2-H_2-H_2O)和CO-CO_2-H_2-N_2混合物一起进入反应器，总浓度为3.7~37 g·Nm~(-3)。在进气浓度为35~37g·Nm-3范围内，芳烃的主要转化产物为碳烟，在1200~1400℃范围内，气化方式和温度对芳烃的产率影响不大。随着进气浓度的降低，气相重整对芳烃转化率的贡献越来越大。在进气浓度为3.7~7.5g·Nm-3范围内，O2/CO2吹气模式明显比吹风模式更能有效地降低烟尘产生量，提高产气量。根据详细的化学动力学模型，解释了CO2分压的增加导致了引发芳烃氧化分解的羟基自由基等关键活性物种的浓度增加。
Conversion of refractory aromatic hydrocarbons was studied with an atmospheric flow reactor that simulated the reducing section of a two-stage entrained-flow coal gasifier in air-blown and O2/CO2-blown (CO2recycling) modes at temperatures of 1100–1400 °C. Mixed vapors of benzene and naphthalene (7/3 on a carbon basis) were fed into the reactor at total concentration in a range from 3.7 to 37 g·Nm–3together with a CO–CO2–H2–H2O mixture in the O2/CO2-blown mode or CO–CO2–H2–H2O–N2mixture in the air-blown mode. Soot was the major fate of the aromatics at the inlet benzene/naphthalene concentration of 35–37 g·Nm–3, and its yield was not influenced significantly either by the mode of gasification or temperature at 1200–1400 °C. The contribution of gas-phase reforming to the conversion of the aromatics became more important as their inlet concentration decreased. At the inlet concentration of 3.7–7.5 g·Nm–3, the O2/CO2-blown mode was clearly more effective in reducing the soot yield than the air-blown mode and increasing the gas yield. It was explained on the basis of a detailed chemical kinetic model that the increased partial pressure of CO2induced a higher concentration of key active species such as hydroxyl radicals that initiated the oxidative decomposition of the aromatics.