Investigation of the effect of the cooling mode on the quality of alumina-containing cakes

It has been established under laboratory conditions that there is an increase in the β-C₂S content and a decrease in the α′-C₂S content when the nepheline cake is held for τ = 0–30 min in a temperature range of 630–680°C. Specifically, industrial tests on a fire grate cooler confirmed the effect that the duration of holding the cake at T = 630–680°C exerts on its quality; an increase in τ from 1.6 to 4.9 min led to an increase in the β-C₂S content by 3% and an increase in the α′-C₂S content by 4%.