Abstract
In this study, microwave irradiation technology was used for the calcification roasting followed by sulfuric acid leaching process. The effect of roasting temperature, m (CaO)/m (V2O5), and roasting time on the leaching ratio of vanadium were investigated and the roasted samples were characterized by TG-DSC, XRD, and SEM. The leaching ratio of vanadium can be significantly enhanced with the increasing in roasting temperature, m (CaO)/m (V2O5), and roasting time. The leaching ratio of chromium decreased with roasting temperature and increased with m (CaO)/m (V2O5), and roasting time. The optimal roasting parameters were roasting temperature of 850 °C, the m (CaO)/m (V2O5) of 0.85, and roasting time of 90 min. Under the optimal roasting parameters, the leaching ratio of vanadium reached 88.81%. While the leaching ratio of chromium is 3.98%. During roasting process, vanadium is oxidized to acid-soluble CaV2O5, Ca2V2O7, and CaMgV2O7. After leaching, chromium mainly exists in form of chromohercynite (FeCr2O4) and chrome-manganese spinel (Mn1.5Cr1.5O4) in leaching residues.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
