Effect of coal blending ratio on CO2 coke gasification

Abstract

Coke gasification is largely influenced by the raw coal, catalyst, and blending ratios, pore structure, and specific surface area of the raw coal. In this study, several properties of cokes related to their reactivity were measured using coke reactivity test apparatus (CRTA), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), Brunauer-Emmet-Teller (BET) surface area analysis, and energy dispersive X-ray spectroscopy (EDS) to investigate the characteristics of coke gasification. The results indicated that the reactivity of coke in the temperature range from 950 to 1,050 °C was affected by the type of coke and its specific surface area rather than the general properties of the coke, although the overall reactivities at the other temperatures were uniform. EDS analysis showed that the catalyst acted on the reactivity of cokes at low temperatures, whereas the BET analysis indicated that the reactivity at high temperature was influenced by the specific surface area.