A technology for suspension magnetization roasting−magnetic separation was proposed to separate iron minerals for recovery.The optimum parameters were as follows:a roasting temperature of 650℃,a roasting time of 20 m...A technology for suspension magnetization roasting−magnetic separation was proposed to separate iron minerals for recovery.The optimum parameters were as follows:a roasting temperature of 650℃,a roasting time of 20 min,a CO concentration of 20%,and particles with a size less than 37μm accounting for 67.14%of the roasted product.The total iron content and iron recovery of the magnetic concentrate were 56.71%and 90.50%,respectively.The phase transformation,magnetic transition,and microstructure evolution were systematically characterized through iron chemical phase analysis,X-ray diffraction,vibrating sample magnetometry,X-ray photoelectron spectroscopy,and transmission electron microscopy.The results demonstrated the transformation of hematite to magnetite,with the iron content in magnetite increasing from 0.41%in the raw ore to 91.47%in the roasted product.展开更多
基金financially supported by the National Natural Science Foundation of China (Nos.51904058,52174240)the Fundamental Research Funds for the Central Universities,China (No.2101023)。
文摘A technology for suspension magnetization roasting−magnetic separation was proposed to separate iron minerals for recovery.The optimum parameters were as follows:a roasting temperature of 650℃,a roasting time of 20 min,a CO concentration of 20%,and particles with a size less than 37μm accounting for 67.14%of the roasted product.The total iron content and iron recovery of the magnetic concentrate were 56.71%and 90.50%,respectively.The phase transformation,magnetic transition,and microstructure evolution were systematically characterized through iron chemical phase analysis,X-ray diffraction,vibrating sample magnetometry,X-ray photoelectron spectroscopy,and transmission electron microscopy.The results demonstrated the transformation of hematite to magnetite,with the iron content in magnetite increasing from 0.41%in the raw ore to 91.47%in the roasted product.
