锰粉焙烧工艺对活性二氧化锰性能的影响

The influence of manganese powder baking on the performances of activated chemical manganese dioxide

活性二氧化锰生产过程中锰粉焙烧工艺对产品性能的影响较大 ,通过控制转化温度和保温时间均导致不同的焙烧效果。实验结果表明 ,焙烧充分时 ,产品的MnO2 百分含量会有所提高 ,但堆实密度会有所下降 ;焙烧不足时 ,产品的放电性能较差 ,焙烧产物的w(Mn4+ ) /w (Mn2 + )值接近 1时 ,活性锰放电性能比较理想 ,而焙烧过度时 ,产品的性能反而下降。

The influence of manganese powder baking on the performances of activated chemical manganese dioxide (ACMD) was studied. The experiment results showed that with enough baking, the MnO 2 % of the product increased, but the tap density decreased; when the value w(Mn 4+ )/w(Mn 2+ )of baked manganese powder was about 1, the performances of ACMD were best.