4.7 Article

Experimental and numerical study of the laminar burning velocity of NH3/H2/air premixed flames at elevated pressure and temperature

Journal

INTERNATIONAL JOURNAL OF HYDROGEN ENERGY
Volume 47, Issue 85, Pages 36046-36057

Publisher

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.ijhydene.2022.08.198

Keywords

Ammonia; Hydrogen; Laminar burning velocity; Elevated pressure; Elevated temperature

Funding

  1. Fundamental Research Funds for the Central Universities [2022YJS084]
  2. National Natural Science Foundation of China [51706014]

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Ammonia is a carbon-free fuel with ideal production and storage systems, showing great research prospects. Experimental data revealed that the laminar burning velocity of NH3/H-2/air flame increases with increasing hydrogen ratios and temperature, but decreases with increasing pressure. The equivalent ratio of the maximum laminar burning velocity is only affected by the proportion of reactants.
Ammonia (NH3) is a carbon-free fuel that shows great research prospects due to its ideal production and storage systems. The experimental data of the laminar burning velocity of NH3/H-2/air flame at different hydrogen ratios (X-H2 = 0.1-0.5), equivalent ratios (phi = 0.8-1.3), initial pressures (P = 0.1-0.7 MPa), and initial temperatures (T = 298-493 K) were measured. The laminar burning velocity of the NH3/H-2/air flame increased upon increasing the hydrogen ratios and temperature, but it decreased upon increasing the pressure. The equivalent ratio of the maximum laminar burning velocity was only affected by the proportion of reactants. The equivalence ratio value of the maximum laminar burning velocity was between 1.1 and 1.2 when X-H2 = 0.3. The chemical reaction kinetics of NH3/H-2/air flame under four different initial conditions was analyzed. The less NO maximum mole fraction was produced during rich combustion (phi > 1). The results provide a new reference for ammonia as an alternative fuel for internal combustion engines. (C) 2022 Hydrogen Energy Publications LLC. Published by Elsevier Ltd. All rights reserved.

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