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<p>The gasification behaviors of coke were investigated under conditions simulating a hydrogen-rich blast furnace atmosphere, composed of N<sub>2</sub>, CO, CO<sub>2</sub>, H<sub>2</sub>, and H<sub>2</sub>O. Systematic experimental studies were conducted to examine the effects of gasification temperature and H<sub>2</sub>O content on the microstructural and macroscopic properties of coke. The results indicated that increasing temperature and H<sub>2</sub>O content enhanced the gasification and dissolution loss of coke, with temperature having a more significant impact. Pore structure analysis of the gasified coke revealed that small pores and micropores predominated at 900 and 1000&#xa0;°C. However, at gasification temperatures above 1100&#xa0;°C, oversized holes formed, some of which extended into the coke's interior. The compressive strength of the coke was also assessed, showing that higher gasification temperatures or increased H<sub>2</sub>O content reduced this property. This reduction is primarily due to the increased coke porosity and the degradation of the pore wall structure. X-ray diffraction analysis results suggested that higher gasification temperatures and H<sub>2</sub>O content could improve the degree of order in the carbon microcrystals of the gasified coke.</p>

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Effect of H2O and temperature on coke gasification in N2–H2–H2O–CO–CO2 system

  • 期刊论文

  • 发表日期：

    2025年5月20日

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  • Hao Liu,
  • Huang-jie Hua,
  • Yue-lin Qin,
  • Wei-qiang Liu,
  • Shi-hong Peng,
  • Yin Deng,
  • Fei Meng,
  • Wen-chao He,
  • Zhi-feng Yang

摘要

The gasification behaviors of coke were investigated under conditions simulating a hydrogen-rich blast furnace atmosphere, composed of N2, CO, CO2, H2, and H2O. Systematic experimental studies were conducted to examine the effects of gasification temperature and H2O content on the microstructural and macroscopic properties of coke. The results indicated that increasing temperature and H2O content enhanced the gasification and dissolution loss of coke, with temperature having a more significant impact. Pore structure analysis of the gasified coke revealed that small pores and micropores predominated at 900 and 1000 °C. However, at gasification temperatures above 1100 °C, oversized holes formed, some of which extended into the coke's interior. The compressive strength of the coke was also assessed, showing that higher gasification temperatures or increased H2O content reduced this property. This reduction is primarily due to the increased coke porosity and the degradation of the pore wall structure. X-ray diffraction analysis results suggested that higher gasification temperatures and H2O content could improve the degree of order in the carbon microcrystals of the gasified coke.