{"title":"Effects of Imidazole Ionic Liquids with Different Chain Lengths on Caking Property of Shenhua Long-Flame Coal","authors":"Kangshun Han, Yuan Fang, Ying Chen, Shuling Wang, Xiangchun Liu, Ping Cui","doi":"10.3103/S1068364X23701235","DOIUrl":null,"url":null,"abstract":"<p>To upgrading the caking property of Shenhua long-flame coal (SH), imidazole ionic liquids (IILs) were used. SH and the treated samples were characterized using Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and Raman spectroscopy to reveal the upgrading mechanism. The results showed that IILs treatment could improve the caking property of SH. When exploring the effects of IILs with different chain lengths on the caking property of SH, it was found that the caking index of the treated samples first increased and then decreased with increasing chain length, and [C<sub>5</sub>MIM]Cl treatment exhibited the best modification effect among all IILs used. Additionally, an upgrading mechanism of caking property of SH using IILs is proposed. IILs treatment could increase the content of small aromatics with 3–5 rings and decreased the length of side chain alkanes and oxygen content, which could increase the caking property of SH.</p>","PeriodicalId":519,"journal":{"name":"Coke and Chemistry","volume":"66 10","pages":"544 - 553"},"PeriodicalIF":0.4000,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Coke and Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://link.springer.com/article/10.3103/S1068364X23701235","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
To upgrading the caking property of Shenhua long-flame coal (SH), imidazole ionic liquids (IILs) were used. SH and the treated samples were characterized using Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and Raman spectroscopy to reveal the upgrading mechanism. The results showed that IILs treatment could improve the caking property of SH. When exploring the effects of IILs with different chain lengths on the caking property of SH, it was found that the caking index of the treated samples first increased and then decreased with increasing chain length, and [C5MIM]Cl treatment exhibited the best modification effect among all IILs used. Additionally, an upgrading mechanism of caking property of SH using IILs is proposed. IILs treatment could increase the content of small aromatics with 3–5 rings and decreased the length of side chain alkanes and oxygen content, which could increase the caking property of SH.
期刊介绍：
The journal publishes scientific developments and applications in the field of coal beneficiation and preparation for coking, coking processes, design of coking ovens and equipment, by-product recovery, automation of technological processes, ecology and economics. It also presents indispensable information on the scientific events devoted to thermal rectification, use of smokeless coal as an energy source, and manufacture of different liquid and solid chemical products.
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