Help: I can’t calculate the air excess factor
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It’s always around 1.0; it can’t go any higher. Additionally, I would appreciate it if an expert could explain the relationship between the opening degree of the flue air inlet and the amount of air entering, as well as the impact this has on the flame
1.0 Let’s emit black smoke? Make the air damper larger
The new technical engineer suggested that we reduce the size of the air inlet; it’s currently around 190. There is a flue gas desulfurization system in place, and occasionally black smoke comes out of the chimney
The main changes now are that the gas pressure is 700 to 800 units lower than before, and the air intake opening is also smaller than before. Nitrogen oxide levels remain above the allowed limit; they reach the maximum value. This measure has helped to reduce those levels, but it’s still not possible to achieve an optimal excess coefficient
Which company’s? What type of furnace? I’d like to know the specifics! !
It’s best to understand the overall operation of the system; if the air inlet is smaller, the amount of air flowing in isn’t necessarily less, as the suction force may increase. Simply put, it’s not the case that a smaller pipe diameter means lower flow rate; flow velocity also plays a role.
The air excess factor is adjusted, not determined through testing; NOx levels decrease as a result. If all other emission values are within acceptable limits, then a lower air excess factor is simply used – it is merely a reference value for adjustment purposes.
What are the values of O2, CO, and CO2 respectively?
The size of the air holes determines the level of nitrogen oxides in the exhaust gases as well as the efficiency of upward heating； The air excess factor generally should not exceed 1.15 when measured in a sealed environment at the viewing port, and should not exceed 1.25 when measured in an open environment, which meets the production requirements
Other parameters (flue draft, air inlet opening, excess coefficient, etc.) are all designed to serve the furnace temperature, or more precisely, the temperature at the center of the coke cake. As long as the coke is evenly matured, with no areas of excessive or insufficient temperature, and the chimney does not emit black smoke, what does it matter if the air excess factor is a bit low? (On the premise that the laboratory tests are accurate)