Characteristics of coke pore formation and its effect on solution loss degradation

Abstract

Pore structure is an important factor that affects coke thermal properties. In order to reveal the formation regularity of coke pore structure, high temperature carbonization experiment of blending coals was carried out in 40 kg test coke oven. The pore structure of different regions and different orientations of the obtained coke was detected by microscope. The ratio of the average pore diameter of the coke to the average wall thickness was highly correlated with the square of porosity. The relationship shows that during coking, the development of the wall thickness is restricted by pore coalescence and coal expansion. The softened coal can form a thicker wall structure only after the pores have coalesced fully without excessive expansion. The four coke pore size distribution curves and pore-wall-thickness distribution curves reflect the quality change of the coal blending. Therefore, the adjustment of a coal blending scheme according to the pore structure distribution curve provides a promising, accurate coal blending method.