Changes in the gas balance components, carbon gasification rate and reaction enthalpy of carbon in reaction with CO₂ and H₂O were analyzed by thermodynamic calculations under different temperatures and pressures. The dynamic behavior of coke was simulated using a thermogravimetric method in N₂COCO₂H₂H₂O, and the gasification reaction rate of coke and the controlling factors in the gasification process were analyzed. The results show that the effect of H₂O on coke gasification is stronger than that of CO₂. In the low-temperature region, the reaction enthalpy of C and H₂O is higher than that of C and CO₂, and the reaction enthalpy of C and CO₂ gradually becomes higher than that of C and H₂O with increasing temperature. Increasing pressure can block the C gasification. Increases in temperature and in H₂O volume fraction promote coke gasification; furthermore, the effective internal diffusion coefficient and the interfacial reaction rate constant of coke gasification gradually increase, and the improvement of the internal diffusion conditions is clearly greater than that of the interfacial reaction. In the process of coke gasification, with increasing temperature and H₂O volume fraction, the gasification reaction region controlled by the interfacial reaction gradually increases.

通过在不同温度和压力下的热力学计算，分析了气体平衡成分，碳气化速率和碳与CO ₂和H ₂ O反应的反应焓的变化。采用热重法在N ₂ CO CO ₂ H ₂ H ₂ O中模拟了焦炭的动态行为，分析了焦炭的气化反应速率和气化过程中的控制因素。结果表明，H ₂ O对焦炭气化的影响要强于CO ₂。在低温区域，C和H ₂的反应焓O为比C和CO的较高₂，和C和CO的反应焓₂逐渐变得比的C和H高₂ ö随着温度的升高。压力升高会阻止C气化。温度的升高和H ₂ O体积分数的增加促进了焦炭的气化。此外，焦炭气化的有效内部扩散系数和界面反应速率常数逐渐增大，内部扩散条件的改善明显大于界面反应。在焦化气化过程中，随着温度和H _2的升高以体积分数计，由界面反应控制的气化反应区域逐渐增加。