摘要
对炭生坯在试验室及工业加热炉内焙烧时线性尺寸的变化进行了测量,在各个不同阶段,根据温度升到800℃出现焦化时,材料的结构及孔隙来说明它延伸,收缩、再延伸、继续收缩和最终体积稳定。
Linear dimensional changes during baking of green carbon bodies in laboratory and in industrial furnaces have been measured. The various stages: elongation, shrinkage, further elongation, renewed shrinkage, and final stabilization of size are interpreted in terms of the structure and porosity of the material as the temperature is increased up to 800℃ and coking occurs.
出处
《炭素技术》
CAS
CSCD
1989年第6期31-34,共4页
Carbon Techniques
