Abstract
Thermo gravimetric analyzer was used to investigate the thermo-gravimetric behavior and the exothermicity of molybdenum concentrate roasting. Roasting reaction mechanism of molybdenum concentrate was concluded with the double extrapolated method. Data processing and fitting was constructed with the integral methods of Costs-Redfern and Flynn-Wall-Ozawa, and roasting reaction kinetic parameters were proposed. The results showed that roasting reaction process of weight loss was divided into four stages, namely preheated drying stage, diffusion stage, rapid reaction stage and deep oxidation stage respectively. The heat released from the oxidation reaction mostly concentrated in the rapid reaction stage, the main product of this stage was MoO2, and the activation energy was 227.7kJ/mol. The main product of deep oxidation stage was MoO3. When the temperature was about 600°C, the formation rate of MoO3 was maximum, less heat released at this stage and the activation energy was 163.2kJ/mol.
Published Version
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