炼焦工艺条件对焦炭反应性和反应后强度的影响

通过40 kg焦炉炼焦实验,研究了加热速率、焦饼终温、焖炉时间、入炉煤堆密度及入炉煤细度等对焦炭的CRI(焦炭反应性)、CSR(反应后强度)的影响。结果表明:为保证焦炭成熟和获得较低的CRI值,较高的CSR值,焦饼终温应控制在1000～1050℃范围内。炼焦时焖炉时间应控制在3 h以上。提高入炉煤堆密度,可显著改善焦炭的热性质。入炉煤细度控制在90%左右时,CRI、CSR值较佳。提高加热速率,特别是粘结阶段的升温速率,有利于改善焦炭的热性质。

Effect of coking process on coke reactivity and post-reaction strength

Study the effect of heating rate,final temperature of coke cake,banking time of coke oven,bulk density and fineness of coal as fired on coke reactivity(CRI) and post-reaction strength(CSR) through 40 kg sample coke oven test.The results show that in order to get lower CRI and higher CSR,the final temperature of coke cake should be controlled between 1000 ℃ and 1050 ℃.Banking time of coke oven should be controlled within 3 hours.The thermal properties of coke can be pronouncedly refined by improving coal as fired buck density and heating rate,especially that of first stage of coal pyrolysis.When fineness of coal as fired is around 90 percent,it is found to get the best CRI and CSR.