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In relation to this article, we declare that there is no conflict of interest.
Publication history
Received March 19, 2017
Accepted July 13, 2017
articles This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/bync/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Effect of coal blending ratio on CO2 coke gasification

School of Mechanical Engineering, Pusan Clean Coal Center, Pusan National University, Busan 46241 Korea
chjeon@pusan.ac.kr
Korean Journal of Chemical Engineering, November 2017, 34(11), 2852-2860(9), 10.1007/s11814-017-0196-9
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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.

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