Abstract
Caking property is one of the most meaningful indices for the evaluation of coking coal, and is a basis for the coking mechanism analysis. The index given by the Audibert-Arnu dilatometer widely employed at present is re-evaluated in this paper.The results suggest that present indices of contraction and dilatation have little physical meaning, and are not suitable for the absolute evaluation of the caking property of coals; An index for a true dilatation is newly proposed. This true dilatation index (DT) is defined as the ratio of the apparent coal volume after dilatation (VD) to that before dilatation (VC) and expressed as, DT=100(VD-VC)/VC.It was confirmed that this index was not affected by test conditions, and was suitable for the absolute evaluation of caking coal with less deviation. Furthermore, the effects of coal size and heating rate are quantitatively evaluated by the true dilatation index.
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