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Numerical study of H2O addition effects on pulverized coal oxy-MILD combustion

机译:H2O添加对粉煤氧氧燃烧的影响数值研究

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This paper numerically investigates the effects of H2O addition on pulverized coal oxy-MILD (moderate or intense low oxygen dilution) combustion based on our previous study, in which only O-2/CO2 was treated as oxidizer. While in the present study, the initial H2O mole fraction in oxidizer is varied at a constant oxygen level (30% by volume) to represent four typical oxy-fuel operations, i.e. ideal thy recycle (0% H2O + 70% CO2), practical dry recycle (5% H2O + 65% CO2), wet recycle (15% H2O + 55% CO2) and oxy-steam (70% H2O + 0% CO2). It is revealed that, with the addition of H2O, the internal recirculation rate (K-v) as well as the coal ignition is improved, however, due to the difference in physical effects between CO2 and H2O, the temperature peak is likewise promoted. CO2 is preferred than H2O to moderate the flame temperature and realize uniform temperature distribution under MILD combustion. Higher H-2 and lower CO formations are obtained by adding H2O because of the competing char gasification reactions between CO2 and H2O under in-furnace low oxygen condition of MILD combustion. H2O addition tends to suppress the volatiles-N conversion while accelerate the char-N conversion in the upper furnace, respectively, and reduce the final NO emission by enhanced H-2 formation. Moreover, H2O addition is beneficial to increasing heat transfer in both radiative and convective forms. (C) 2015 Elsevier B.V. All rights reserved.
机译:本文根据我们之前的研究,数值研究了H2O添加对粉煤氧 - 轻度(中度或强或强氧稀释)燃烧的影响,其中仅O-2 / CO2被视为氧化剂。虽然在本研究中,氧化剂中的初始H2O摩尔分数在恒定的氧水平(30重量%)以恒定的氧气水平(30重量%)而变化,以代表四种典型的氧燃料操作,即理想的RENY循环(0%H2O + 70%CO2),实用干循环(5%H 2 O + 65%CO 2),湿润再循环(15%H 2 O + 55%CO 2)和氧 - 蒸汽(70%H 2 O + 0%CO 2)。据揭示,随着H2O的添加,由于CO 2和H 2 O之间的物理效果的差异,改善了内部再循环速率(K-V)以及煤火点,同样促进了温度峰值。 CO 2优选于H 2 O,以中等火焰温度并在温和燃烧下实现均匀的温度分布。通过添加H2O而获得更高的H-2和下部CO形成,因为在炉内的低燃烧的炉内的低氧气条件下CO 2和H 2 O之间的竞争性炭气化反应。 H2O添加倾向于抑制挥发性-N转化率,同时分别加速上炉中的ChOr-N转化率,并通过增强的H-2形成减少最终没有发射。此外,H2O添加有利于增加辐射和对流形式的热传递。 (c)2015 Elsevier B.v.保留所有权利。

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