Reasons for the shift in the gasification peak temperature
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When conducting thermogravimetric experiments, the temperature at which the semi-coke undergoes gasification is higher than that of the raw coal (the final results of these experiments showed that the gasification property of semi-coke is better than that of raw coal). I’m not sure why this is the case; could you please help me understand it?
Is it because dry distillation increases the porosity of coal, thereby enlarging the contact area with the vaporizing agent? As a result, the reaction rate increases under the same pressure and temperature conditions. Moreover, since there is no heat loss due to water evaporation, the gasification peak temperature of semi-coke is higher than that of raw coal; hence, the gasification property of semi-coke is better than that of raw coal.