炼焦煤结构动态演变对成焦行为及焦炭质量影响机制研究

申岩峰; 苗国鹏; 崔贝贝; 王美君; 常丽萍

doi:10.11949/0438-1157.20260526

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炼焦煤结构动态演变对成焦行为及焦炭质量影响机制研究

能源和环境工程 | 更新时间：2026-10-14

- 炼焦煤结构动态演变对成焦行为及焦炭质量影响机制研究
- Research on the influence mechanism of dynamic evolution of coking coal structure on coking behavior and coke quality
- 化工学报 2026年77卷第9期页码：5618-5633
- 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：
  
  申岩峰（1990—），男，博士，讲师，shenyanfeng@tyut.edu.cn
  苗国鹏（1999—），男，博士研究生，252992281@qq.com
  常丽萍（1964—），女，博士，教授，lpchang@tyut.edu.cn
- 基金信息：
  
  国家自然科学基金项目(22378291;22278295)
- DOI：10.11949/0438-1157.20260526
  中图分类号： TQ 520.1
- 收稿：2026-04-15，
  
  修回：2026-06-07，
  
  录用：2026-06-08，
  
  纸质出版：2026-09-25
- 稿件说明：
移动端阅览
申岩峰, 苗国鹏, 崔贝贝, 王美君, 常丽萍. 炼焦煤结构动态演变对成焦行为及焦炭质量影响机制研究[J]. 化工学报, 2026, 77(9): 5618-5633

SHEN Yanfeng, MIAO Guopeng, CUI Beibei, WANG Meijun, CHANG Liping. Research on the influence mechanism of dynamic evolution of coking coal structure on coking behavior and coke quality[J]. CIESC Journal, 2026, 77(9): 5618-5633
申岩峰, 苗国鹏, 崔贝贝, 王美君, 常丽萍. 炼焦煤结构动态演变对成焦行为及焦炭质量影响机制研究[J]. 化工学报, 2026, 77(9): 5618-5633 DOI： 10.11949/0438-1157.20260526.

SHEN Yanfeng, MIAO Guopeng, CUI Beibei, WANG Meijun, CHANG Liping. Research on the influence mechanism of dynamic evolution of coking coal structure on coking behavior and coke quality[J]. CIESC Journal, 2026, 77(9): 5618-5633 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℃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C

—C

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。该研究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 thermally 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 study found that the breaking of C

—C

bonds in the 400—500℃ range is key to the formation of liquid-phase products

while increased coalification drives the expansion of aromatic structures and the transformation of cross-linking bonds from aliphatic bridges to C

—C

. 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 swelling pressure rises to 136—170 kPa

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

it hinders the normal contraction of the coke and de

teriorates 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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