Abstract
Manufacturing conditions of coal-derived caking substances (SRC) were investigated to determine the effects of these conditions on the chemical and caking properties of the additives. The solvent-refined coal (SRC) produced in the early stage of digestion at the lower temperature, of which β- and γ-fractions were 55 and 35 wt %, respectively, consisted of a heterogeneous mixture characterized by a low aromaticity, long side-chains, and a large, average molecular weight. The Roga index of the SRC was large but its total dilatation was small. As the digestion proceeded, the condensation and the cycloaromatization reactions improved the homogeneous nature and decreased the molecular weight by the breakage of side-chains, dealkylation, and deoxidation, leading to increases in the γ-fraction and total dilation by decreases in the β-fraction and Roga index. Such trends were more marked when the conversion exceeded 90 wt %. The relation between structure and the caking properties of the SRC are discussed.
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