Study on influencing mechanism of dynamic coal structural evolution of coking coal on coking process and coke quality

SHEN Yanfeng; MIAO Guopeng; CUI Beibei; WANG Meijun; CHANG Liping

doi:10.11949/0438-1157.20260526

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Study on influencing mechanism of dynamic coal structural evolution of coking coal on coking process and coke quality

更新时间：2026-06-08

- Study on influencing mechanism of dynamic coal structural evolution of coking coal on coking process and coke quality
- CIESC Journal (2026)
- 作者机构：
  
  1.太原理工大学化学与化工学院, 山西太原 030024
  2.太原理工大学煤科学与技术教育部重点实验室, 山西太原 030024
- 作者简介：
- 基金信息：
- DOI：10.11949/0438-1157.20260526
  CLC： TQ 520.1
- Received：14 April 2026，
  
  Revised：2026-06-07，
  
  Accepted：08 June 2026，
- 稿件说明：
移动端阅览
SHEN Yanfeng, MIAO Guopeng, CUI Beibei, et al. Study on influencing mechanism of dynamic coal structural evolution of coking coal on coking process and coke quality[J/OL]. CIESC Journal, 2026.
DOI：

SHEN Yanfeng, MIAO Guopeng, CUI Beibei, et al. Study on influencing mechanism of dynamic coal structural evolution of coking coal on coking process and coke quality[J/OL]. CIESC Journal, 2026. DOI： 10.11949/0438-1157.20260526.

摘要

炼焦煤成焦的本质是煤大分子在热场驱动下的动态演变与重组。本研究以16种不同变质程度炼焦煤为对象，综合运用¹³C NMR、Raman光谱、TG及40 kg试验焦炉等手段，分析煤质特性、成焦特性及焦炭质量，并构建“煤大分子结构—共价键断裂与重组—胶质体流动与膨胀演化—焦炭微观结构与宏观质量”的全链条关联机制。研究发现，400–500 °C区间Cₐₗ–Cₐₗ键的断裂是生成液相产物的关键，而煤化程度增加会驱动芳香结构扩展、交联键由脂肪桥键向Cₐᵣ–Cₐᵣ转变。膨胀压力对焦炭质量存在双重作用机制：适度的膨胀压力可压缩芳香碳层间距、促进缺陷修复，显著提高焦炭石墨化程度与机械强度；当压力升高至136-170 kPa时，抗碎强度及反应后强度等指标最优；膨胀压力超过该区间临界值会阻碍焦炭正常收缩，劣化焦炭质量。揭示了膨胀压力的转变边界，为精细化配煤技术发展及焦炭质量精准调控提供了重要的理论支撑。

Abstract

The essence of coking is the thermal-driven dynamic evolution and reorganization of coal macromolecules. Using sixteen coking coals of different ranks

this study employed ¹³C NMR

Raman spectroscopy

thermogravimetry (TG)

and a 40 kg pilot coke oven to analyze coal properties

coking characteristics

and coke quality. A comprehensive mechanism of coal macromolecular structure

covalent bond cleavage and recombination

fluidity and swelling evolution of metaplast

and coke microstructure and macroscale quality was established. The results indicate that the cleavage of Cₐₗ–Cₐₗ bonds in 400–500 °C range is critical for the formation of liquid-phase products

while an increase in coalification degree drives the expansion of aromatic structures and a transition of cross-linking bonds from aliphatic bridges to Cₐᵣ–Cₐᵣ linkages. Based on this study

a dual mechanism of swelling pressure on coke quality is revealed. Moderate swelling pressure markedly improves coke graphitization and mechanical strength by compressing aromatic carbon interlayer spacing and promoting defect healing. When the expansion pressure rises to 136–170 kPa

indicators such as crushing strength and post-reaction strength are optimal; if the expansion pressure exceeds the critical threshold of this range

it hinders the normal contraction of the coke and deteriorates its quality. This reveals the transition boundary of expansion pressure

providing important theoretical support for the development of refined coal blending techniques and the precise control of coke quality.

关键词

Keywords

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