INFLUENCING FACTORS ON THE STRENGTH OF FORMED COKE PRODUCED FROM COPREHEATED COALS.

Yozo Korai, Katsuhiro Nagayama, Takaaki Shimohara, Isao Mochida, Toshiaki Okuhara

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Abstract

The copreheated coal prepared under rather milder conditions (around 450 degree C within 15 min) exhibited better fusibility at the carbonization stage, providing a solid formed coke of high strength when carbonized in a vessel without moulding pressure at a low heating rate. In contrast, higher forming pressure and higher heating rate resulted in a expanded coke of low strength. Results suggest that the amount of volatile matter, its released rate at the carbonization stage and the size of pore after the forming, affect the fusibility and adhesion extent of copreheattreated coal particles in the carbonization stage. Fine grained mosaic anisotropy was developed in the whole cokes thus produced, of which CO//2 reactivities at 1000 degree C was low and comparable to that of a commercial blast furnace coke.

Original languageEnglish
Pages (from-to)193-201
Number of pages9
JournalNenryo Kyokaishi
Volume64
Issue number3
DOIs
Publication statusPublished - Jan 1 1985

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All Science Journal Classification (ASJC) codes

  • Engineering(all)

Cite this

Korai, Y., Nagayama, K., Shimohara, T., Mochida, I., & Okuhara, T. (1985). INFLUENCING FACTORS ON THE STRENGTH OF FORMED COKE PRODUCED FROM COPREHEATED COALS. Nenryo Kyokaishi, 64(3), 193-201. https://doi.org/10.3775/jie.64.193