Abstract
The mechanism of coke strength development in coking of a conventional coal blend was investigated to find the preferred heating pattern for the production of coke of homogeneous quality. Relations of some coke properties to maximum coke temperature (MCT) (850–1040°C) or heating rate (2.5–13.2 K min −1 in the head zone next to the oven wall, 3.3–7.5 K min −1 in the tail zone next to the central plane) were explored. Both drum strength indices DI 50 30 and DI 15 30 of the coke increased with increasing MCT but decreased with increasing heating rate. The coke strength index after reaction with CO 2 (CSR), which was independent of MCT, varied widely with the position of the sample in the direction of the oven width. Although the CSR for a particular zone in the chamber tended to increase with increasing heating rate in the zone, the heating rate in another zone also strongly influenced the CSR. Such influences of the heating rates are discussed in relation to mass transfer among the zones and the coking volume of the respective zone. Based on the results, some means are proposed for producing cokes with more homogeneous strength in the oven.
Published Version
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