| 影响焦炭热性质的主要因素分析 |
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| 引用本文： | 任学延,张代林,张文成,余亮,陆永亮. 影响焦炭热性质的主要因素分析[J]. 煤化工, 2007, 35(3): 33-35 |
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| 作者姓名： | 任学延 张代林 张文成 余亮 陆永亮 |
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| 作者单位： | 梅山钢铁有限公司,南京,210039;安徽工业大学,马鞍山,243002 |
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| 摘 要： | 焦炭的反应性和反应后强度是考核焦炭热性质的重要指标。根据梅山钢铁公司生产积累的数据,从配合煤灰分、灰成分、炼焦煤种、结焦时间等方面考察了对焦炭反应性及反应后强度的影响。结果表明,配合煤灰分在8.75%～9.75%时,随灰分增加,焦炭反应性增加,反应后强度降低;结焦时间以18h为基准,每提高1h,焦炭反应性降低3.5%,反应后强度提高3.9%。
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| 关 键 词： | 焦炭 反应性 反应后强度 灰分 灰成分 结焦时间 |
| 文章编号： | 1005-9598（2007）-03-0033-03 |
| 修稿时间： | 2007-02-07 |
Discussion on Main Factors Influencing the Thermal Properties of Coke |
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| Ren Xueyan,Zhang Dailin,Zhang Wencheng,Yu Liang,Lu Yongliang. Discussion on Main Factors Influencing the Thermal Properties of Coke[J]. Coal Chemical Industry, 2007, 35(3): 33-35 |
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| Authors: | Ren Xueyan Zhang Dailin Zhang Wencheng Yu Liang Lu Yongliang |
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| Abstract: | Coke reaction index(CRI) and coke strength after reaction(CSR) are important indexes of coke quality.The CRI and CSR were analyzed from the quality of the coal being blended and the coking time.The results show that CRI increases and CSR decreases with the increase of ash content when the ash content is between 8.75% and 9.75% in the blended coal.Assume that the coking time is 18 hours,CRI decreases 3.5% and CSR increases 3.9% when the coking time is prolonged by every 1 hour. |
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| Keywords: | coke coke reaction index coke strength after reaction |
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