炼焦方式和熄焦方式对焦炭质量的影响

在昆明焦化公司不同焦炉上进行了炼焦和熄焦试验,比较了不同熄焦方式下顶装炼焦与捣固炼焦的焦炭质量,同时对不同炼焦方式下的干法熄焦与湿法熄焦的焦炭质量进行了对比,结果表明,从改善焦炭冷态强度、热性能指标的效果看,其顺序为:顶装湿熄<捣固湿熄<顶装干熄<捣固干熄,捣固干熄工艺焦炭质量提升明显,M40可提高3.5%⁹.3%,反应性CRI可改善0.2%9.3%,反应性CRI可改善0.2%¹.7%,反应后强度CSR可提高0.8%1.7%,反应后强度CSR可提高0.8%².3%。

Impact on Coke Quality from Different Coking and Quenching Methods

Coking and coke quenching tests were carried out by using the domestic representative coke oven. The quality of the coke made from the top charged coking process and the stamp charged coking process with different quenching methods was compared, and the quality of the coke made from different eoking methods with dry quenching and wet quenching were also compared. The result showed that the sequence of the coke quality with reference to the cold strength and thermal properties is as follows： top-charged wet quenching 〈 stamp charged wet quenching 〈top charged dry quenching 〈stamp charged dry quenching. In summary, the stamp charged dry quenching process can obviously improve the coke quality. For example： cold strength of coke is increased by 3.5%-9.3%, CRI （Coke Reaction Index） is improved by 0.2%- 1.7% and CSR （Coke Strength after Reaction） is increased by 0.8%-2.3%.