结焦时间与焦炭质量关系的20kg小焦炉实验分析

Analysis on Relationship Between Coking Time and Coke Quality

通过20kg小焦炉实验,探讨了在相同炼焦温度和同一配煤比条件下,结焦时间对焦炭质量的影响。结果显示,适当延长结焦时间能有效地提高焦炭的抗碎强度和反应后强度,而焦炭的耐磨强度和反应性明显降低,并从微观角度解释了焦炭质量变化的原因。建议在生产条件允许的情况下,应适当延长结焦时间,可以改善焦炭的冷热态强度。

A coking test in a 20kg coke oven was carried out and various impacts of coking time on coke quality were discussed under the same coking temperature and the same coal blend ratio.The test result showed that anti-comminuting strength(M25) and coke strength after reaction(CSR) could be efficiently improved if the coking time is properly lengthened,but the rubbing strength(M10) and coke reactivity index(CRI) were obviously reduced.The causes for coke quality difference were explained from the microeconomic perspective.It is suggested that to more efficiently improve the cold strength and hot strength of the coke,the coking time should be properly prolonged if production conditions are permitted.