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Journal of Mining and Metallurgy A: Mining
2021, vol. 57, br. 1, str. 27-32
Uticaj temperature pirolize na stepen odsumporavanja uglja nižeg ranga sa visokim sadržajem organskog sumpora
Xia W.a, He W.a, Sokolović J.b ORCID
aChina University of Mining and Technology, School of Chemical Engineering and Technology, Jiangsu, China
bUniverzitet u Beogradu, Tehnički fakultet u Boru

e-adresa: xiawencheng@cumt.edu.cn
Ključne reči: odsumporavanje uglja; piroliza; XPS; kalorična vrednost; sadržaj sumpora
Sažetak
Sumpor u uglju utiče ne samo na kvalitet koksa već i zagađuje životnu sredinu prilikom sagorevanja. Postupak odsumporavanja uglja sa visokim sadržajem organskog sumpora predstavlja ključno pitanje u nauci o čišćenje uglja. Kako se piroliza koristi u konverziji uglja niskog ranga za dobijanje gasnih/tečnih proizvoda i drvenog uglja, uticaj odsumporavanja prilikom pirolize uglja niskog ranga sa visokim sadržajem organskog sumpora zahteva dalja istraživanja. U ovom radu je ispitivan stepen odsumporavanja uglja niskog ranga sa visokim sadržajem sumpora, kao i promena kalorijske vrednosti uglja i oblika sumpora tokom pirolize. Za analizu promene regulacije sumpora koji nastaje na površini uglja primenjen je XPS. Rezultati su pokazali da je određena količina FeS nastala prilikom pirolize, a da su velike količine sulfatnog sumpora prešle u piritni sumpor i formirale više FeS2 u poređenju sa rovnim ugljem. Ukupan sadržaj sumpora u uglju je smanjen sa 2,32% za rovni ugalj na 1,68% za ugalj dobijen pirolizom na 700°C i tada je temperatura pirolize imala Mali uticaj na sadržaj sumpora. Ukupna kalorična vrednost (pri konstantnoj zapremini i na suvom vazduhu) povećana je sa 17,38 kJ za rovni ugalj na 24,35 kJ za ugalj dobijen pirolizom na 700°C. Temperatura pirolize od 700°C se može smatrati najboljom temperaturom za ovaj postupak zbog niskog sadržaja sumpora i visoke toplotne vrednosti.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/JMMA2101027X
primljen: 02.11.2020.
prihvaćen: 30.03.2021.
objavljen u SCIndeksu: 28.12.2021.
Creative Commons License 4.0

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