Numerical study on the transient evolution of a premixed cool flame

摘要

Cool flame due to low-temperature chemistry (LTC) has received great attention recently. However, previous studies mainly focused on cool flames in homogenous systems without transport or non-premixed cool flames in droplet combustion or counterflow configuration. There are only a few studies on premixed cool flames, and the transient initiation and propagation of premixed cool flames are still not well understood. In this study, the initiation, propagation and disappearance of one-dimensional premixed cool flames in dimethyl ether (DME)/air mixture is investigated through transient simulation considering detailed chemistry and transport. The premixed cool flame governed by LTC can be initiated by a hot spot. When the hot spot temperature is not high enough to directly trigger the high-temperature chemistry (HTC), only the LTC reactions take place initially and thereby a cool flame is first initiated. During the cool flame propagation, HTC autoignition occurs at the hot spot and it induces a hot flame propagating behind the cool flame. Therefore, double-flame structure for the coexistance of premixed cool and hot flames is observed. Since the hot flame propagates much faster than the cool flame, it eventually catches up and merges with the leading cool flame. A well-defined cool flame speed is found in this study. We inverstigate different factors affecting the cool flame speed and the appearance of hot flame. It is found that at higher equivalence ratio, higher initial temperature or higher oxygen concentration, the premixed cool flame propagates faster and the hot flame appears earlier. Three chemical mechanisms for DME oxidation are considered. Though these three mechanisms have nearly the same prediction of hot flame propagation speed, there are very large discrepancy in the prediction of cool flame propagation speed. Therefore, experimental data of premixed cool flame speed are useful for developing LTC. (C) 2017 The Combustion Institute. Published by Elsevier Inc. All rights reserved.