摘要
利用马弗炉对我国一水硬铝石矿进行了活化焙烧的实验研究,以降低拜耳法溶出的温度.研究了焙烧温度、焙烧时间等因素对铝土矿的溶出性能的影响,将活化焙烧矿的溶出性能与原矿的溶出性能进行了对比.利用SEM技术对活化焙烧矿的微观形貌进行表征.实验结果表明:合适的活化焙烧工艺条件为焙烧温度585℃,焙烧时间60 min.在此焙烧条件下,当达到最大溶出率时,焙烧矿的溶出温度较原矿下降了40℃.
An activating roasting process of Chinese diasporic bauxite was tested by muffle to lower the digestion temperature in Bayer process. The effects of operation parameters such as roasting temperature/time on the digestibility of the diasporic bauxite were investigated, and the digestibilities of the activated roasted ore and raw microstructure and morphology of roasted ore were ore were compared with each other. The characterized by SEM. The results showed that the optimal roasting temperature/time is 585 ℃ for 60 min, and under such roasting conditions the digestion temperature of roasted ore decreases by 40 ℃ in comparison with that of the raw ore when the digestibility comes up to the same maximum value.
出处
《东北大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
2009年第8期1166-1169,共4页
Journal of Northeastern University(Natural Science)
基金
国家自然科学基金资助项目(50174018)
教育部高等学校博士学科点专项科研基金资助项目(20050145029)
辽宁省优秀青年科技人才基金资助项目(2005221012)
关键词
一水硬铝石
活化焙烧工艺
焙烧温度
焙烧时间
溶出性能
diasporic bauxite
activating roasting process
roasting temperature
roasting time
digestibility
