结焦时间对冶金焦热态性能的影响

Effect of Carbonization Time on Hot Properties of Blast Furnace Coke

焦炭的质量主要取决于配合煤质量和炼焦操作。配合煤质量和炼焦加热温度对焦炭质量的影响已有详尽论述,但结焦时间对焦炭质量的影响还没有深入的研究。塔塔钢厂的实验表明,焖炉可提高焦炭的平均尺寸和焦炭结构的致密性。焦炭经重大的结构变化,使其各向同性结构减少,粗粒和细粒镶嵌结构的数量增加,孔径减小。随着结焦时间的延长,焦炭的热态性能,即焦炭反应性(CRI)和反应后强度(CSR),均得到提高。

Very conclusive document for the influence of coal blend characteristics and coke mass temperature on coke quality are available, however, the influence of carbonization time has not been addressed adequately. Experimentation at the stamp charged battery of Tata Steel reveals that increased carbonization time results in closely sized coke with improved mean size. The coke carbon undergoes significant textural change. The isotropic carbon content decreases, the amount of coarse and fine mosaic texture increases and the pore diameter decreases. The high temperature properties, coke reactivity index （CRI） and coke strength after reaction （CSR） are improved with longer carbonization time.