Magnetizing roasting of leucoxene concentrate

Abstract

The phase transformations occurring during magnetizing roasting of leucoxene concentrate in the temperature range 600–1300°C are studied. It is demonstrated, that in the temperature range 600–800°C, only iron oxides are reduced to a metallic state; at temperatures above 800°C, combined reduction of iron and titanium oxides takes place. At 1050°C, reduced specimens are represented by the Ti5O9 and Ti6O13 Magneli phases. The formation of iron metatitanate (FeTiO3), under reduction conditions and the existence of ferrous iron ions in the Magneli phases slightly degrade the magnetic properties of the products of magnetizing roasting. In high temperature region (1200–1300°C), a similar effect is exerted by the formation of iron dititanate or anosovite in the system. The possibilities of eliminating the undesired factors decreasing the magnetic properties of the products of magnetizing roasting are determined.