This paper reports the thermodynamic and crystallographic characterization of the clathrate hydrate formed in H2 + CO2 + tetrahydropyran (THP) + water system by phase equilibrium measurements and powder X-ray diffraction measurements with a goal of developing a hydrate-based carbon capture technology in an integrated coal gasification combined cycle. The four-phase [(H2 + CO2) gas + water liquid + THP liquid + hydrate] equilibrium conditions were measured with two series of gas compositions (around H2:CO2 = 0.7:0.3 and 0.9:0.1 in mole fractions) in the range of 2.64 MPa to 7.51 MPa. At around H2:CO2 = 0.7:0.3 in gas phase, the equilibrium temperatures in (H2 + CO2) gas + THP + water system are always higher by approximately 9 to 10 K compared to the equilibrium temperatures of H2 + CO2 + water system. This means that THP acts as the hydrate thermodynamic promoter. The equilibrium conditions in (H2 + CO2) gas + THP + water system, which is only considered with CO2 partial pressure, greatly agree with those in CO2 + THP + water system. Therefore, the equilibrium conditions in (H2 + CO2) gas + THP + water system would only depend on the partial pressure of CO2. Moreover, the crystallographic structure of the hydrate formed in H2 + CO2 + THP + water system was identified to be structure II, which is the same structure as the hydrate formed in H2 + CO2 + water system. These results can contribute to the study of a hydrate-based gas separation and carbon capture.
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National Institute of Vegetable and Tea Science (NIVTS), 3-1-1 Kannondai, Tsukuba, Ibaraki,305-8666, JapanNational Institute of Vegetable and Tea Science (NIVTS), 3-1-1 Kannondai, Tsukuba, Ibaraki,305-8666, Japan
Umeda, Hiroki
Ahn, Dong-Hyuk
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National Institute of Vegetable and Tea Science (NIVTS), 3-1-1 Kannondai, Tsukuba, Ibaraki,305-8666, JapanNational Institute of Vegetable and Tea Science (NIVTS), 3-1-1 Kannondai, Tsukuba, Ibaraki,305-8666, Japan
Ahn, Dong-Hyuk
Iwasaki, Yasunaga
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National Institute of Vegetable and Tea Science (NIVTS), 3-1-1 Kannondai, Tsukuba, Ibaraki,305-8666, JapanNational Institute of Vegetable and Tea Science (NIVTS), 3-1-1 Kannondai, Tsukuba, Ibaraki,305-8666, Japan
Iwasaki, Yasunaga
Matsuo, Seiji
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Graduate School of Engineering, University of Tokyo, 73-1 Hongo, Bunkyo-ku, Tokyo,113-8656, JapanNational Institute of Vegetable and Tea Science (NIVTS), 3-1-1 Kannondai, Tsukuba, Ibaraki,305-8666, Japan
Matsuo, Seiji
Takeya, Satoshi
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National Institute of Advanced Industrial Science and Technology (AIST), Central 5, 1-1-1, Higashi, Tsukuba, Ibaraki,305-8565, JapanNational Institute of Vegetable and Tea Science (NIVTS), 3-1-1 Kannondai, Tsukuba, Ibaraki,305-8666, Japan
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Univ Castilla La Mancha, Fac Ciencias Quim, Escuela Tecn Agr, Dept Ingn Quim, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Fac Ciencias Quim, Escuela Tecn Agr, Dept Ingn Quim, E-13071 Ciudad Real, Spain
Ramirez-Lucas, Ana
Antonio Diaz, Jose
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Univ Castilla La Mancha, Fac Ciencias Quim, Escuela Tecn Agr, Dept Ingn Quim, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Fac Ciencias Quim, Escuela Tecn Agr, Dept Ingn Quim, E-13071 Ciudad Real, Spain
Antonio Diaz, Jose
Sanchez, Paula
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Univ Castilla La Mancha, Fac Ciencias Quim, Escuela Tecn Agr, Dept Ingn Quim, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Fac Ciencias Quim, Escuela Tecn Agr, Dept Ingn Quim, E-13071 Ciudad Real, Spain
Sanchez, Paula
Romero, Amaya
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Univ Castilla La Mancha, Fac Ciencias Quim, Escuela Tecn Agr, Dept Ingn Quim, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Fac Ciencias Quim, Escuela Tecn Agr, Dept Ingn Quim, E-13071 Ciudad Real, Spain