基于蒙特卡罗方法的率值稳定性定量分析(Ⅰ)——随机检验误差对生料率值稳定性的影响

使用蒙特卡罗方法对随机检验误差对生料率值稳定性的影响进行了模拟计算.结果表明,在生料化学成分SiO2、Al2O3、Fe2O3、CaO自身波动标准偏差分别为0.30%、0.10%、0.08%、0.45%的条件下,生料化学成分SiO2、Al2O3、Fe2O3、CaO检验标准偏差分别为0.050%、0.067%、0.050%、0.083%时,导致生料率值KH、SM、IM标准偏差分别增加0.000 3、0.007、0.0094.化学成分检验标准偏差按倍数增加时,生料率值标准偏差随之增加,但与化学成分检验标准偏差增加的倍数不同.得到了4种主要化学成分检验标准偏差单位变化量对应的生料率值标准偏差变化量.

A quantative analysis for modulus value stability based on Monte Carlo method (Ⅰ): Effect of fluctuation of raw materials chemical com-ponent on modulus value stability of raw meal

The effect of random examination error on stability of raw meal modulus value was analogially calculated by Monte Carl method. The results showed that if the standard deviations of SiO2, Al2O3, Fe2O3, CaO in raw meal fluctuated at 0.30%, 0.10%, 0.08%, 0.45% respectively, and the examination standard deviations of SiO2, Al2O3, Fe2O3, CaO in raw meal fluctuated at 0.050%,0.067%,0.050%,0.083% respectively, the standard deviation of KH, SM and IM of raw meal should be increased as 0.000 3, 0.00 7 and 0.009 4 respectively. When examination standard deviation of chemical components were multiple increased, the standard deviation of raw meal modulus value increased too, but not followed the multiple degree. By means of this method, the variance of modulus value of raw meal, corresponding to the variance of examination standard deviation of four main chemical components was also obtained.