Influence of the Granulometric Composition of Coking Batch on Coke Quality

IF 0.5 Q4 ENGINEERING, CHEMICAL

Coke and Chemistry Pub Date : 2025-06-01 DOI:10.3103/S1068364X25600216

E. V. Karunova, O. A. Kalko, I. V. Sorokina

引用次数: 0

Abstract

Production factors influencing coke strength are considered. The influence of the fractional composition of the coal batch on the hot strength of the coke is assessed in the laboratory of coke chemistry at Severstal’s Technological Development Center. Experiments show that the hot strength of the coke declines linearly with increase in content of the <0.5 mm fraction in the coal batch. The hot strength CSR of the coke declines by 0.35% with each 1% increase in content of the <0.5 mm fraction in the coal batch.

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焦化料颗粒组成对焦炭质量的影响

考虑了影响焦炭强度的生产因素。在Severstal技术开发中心的焦炭化学实验室中，评估了煤的分级组成对焦炭热强度的影响。实验表明，焦炭的热强度随煤堆中<；0.5 mm掺量的增加而线性下降。焦炭中<；0.5 mm组分含量每增加1%，焦炭的热强度CSR下降0.35%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Coke and Chemistry ENGINEERING, CHEMICAL-

CiteScore

0.70

自引率

50.00%

发文量

期刊介绍： The journal publishes scientific developments and applications in the field of coal beneficiation and preparation for coking, coking processes, design of coking ovens and equipment, by-product recovery, automation of technological processes, ecology and economics. It also presents indispensable information on the scientific events devoted to thermal rectification, use of smokeless coal as an energy source, and manufacture of different liquid and solid chemical products.