| Texto completo | |
| Autor(es): |
Santana, Paulo Henrique dos Santos
;
Villanueva, Helio Henrique Santomo
;
Krieger Filho, Guenther Carlos
Número total de Autores: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FUEL; v. 372, p. 12-pg., 2024-06-16. |
| Resumo | |
The effect of dilution on the static stability of turbulent oxy-methane flames was evaluated in an equivalence ratio range of 0.6 to 1.0 with CO 2 mole fraction ranging from 0% to 71.8%. A set of experiments was carried out in a lab scale combustor with internal recirculation. The anchored flame, lifted flame, and MILD regimes were established keeping the bulk velocity of the O 2 /CO 2 mixture stable at 30 m/s. Measurements of the reaction zone were carried out by OH * chemiluminescence. The anchored flame presented a jet flame macrostructure stabilized at the burner's nozzle with CO 2 mole fraction varying from 0% to 42.9% at stoichiometric conditions. The lifted flame exhibited oscillations in terms of the topology and of the liftoff height in the range of 42.9% to 60% CO 2 mole fraction. The MILD regime occurred from 60% to blow-off occurred at 71.9% CO 2 mole fraction. In the MILD regime, the chemical reactions were uniformly distributed inside the combustion chamber, in addition to a considerable reduction in OH * intensity. The maximum OH * intensity in the MILD regime decreased by 89% when compared to the anchored flame case. Liftoff and blow-off were assessed in the equivalence ratio range of 0.6 to 1.0. Regardless of the equivalence ratio, both phenomena exhibited a correlation with the laminar flame speed rather than the adiabatic flame temperature. Such a correlation suggests that laminar flame speed is a representative parameter of changes in species transport and chemical kinetics caused by dilution. (AU) | |
| Processo FAPESP: | 20/15230-5 - Centro de Pesquisa e Inovação de Gases de Efeito Estufa - RCG2I |
| Beneficiário: | Julio Romano Meneghini |
| Modalidade de apoio: | Auxílio à Pesquisa - Programa Centros de Pesquisa Aplicada |