添加焦粉炼焦对焦炭质量影响的研究

The Study on the Effects of Coking by Adding Coke Fines on the Quality of Coke

通过坩埚焦实验,研究配入不同比例焦粉炼焦对焦炭质量的影响。研究结果表明,随焦粉配入比例的增加,焦炭的气孔率和反应性均增加,但气孔率的增幅随煤样和配比而变化;新西兰煤焦粉适宜配入的比例应小于5%,柳林焦煤适宜配入的焦粉比例应小于20%。

Through the crucible coke experiment,the effects of different proportion of coke powder on the quality of coke are studied. Investigate the results showed that with the increase of the coke powder in proportion,porosity and reactivity of coke increased,but the porosity increases with the ratio of coal sample and changes; the suitable blending ratio of coke powder in New Zealand coal should be less than 5%,and the suitable blending ratio of coke powder in liulin coal should be less than 20%.