Abstract
This paper summarizes a series of experimental studies conducted by the author et al., on coal blending theory which is a basic condition for the production of coke. A brief history is given of the condition of coking coal supply and past studies undertaken in Japan ranging from the establishment of basic concepts of coal blending in the period immediately after World War II to recent trends in the search for blending standards aiming at the improvement of hot properties of coke. The essential point in coal blending is to obtain uniform, strong-textured coke as a composite material by an optimum combination of various grades of coal having different heating properties, i.e., thermal transformation temperatures. With the above-mentioned in mind, the paper describes the classification of single coal on the basis of the blending theory, the estimation of coke strength, and the theory for size control of coal charge. Finally, the relation among coal blending, coke texture, reactivity with CO2, and strength after the reaction with CO2 is described, indicating the importance of future efforts for the improvement of hot properties of coke by the addition of caking additive.
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