Influence of the degree of mixing on the qual-ity of preparation of coal batches

Abstract

The low degree of mixing is due to the large quantity of components in the of the batch, irregular supply of coal concentrates, fluctuations in their physical and chemical parameters. Research results indicate that increasing the homogeneity of the coal batch through the introduction of organized mixing will improve the physical and mechanical properties of coke. It should be noted that the smallest effect from the use of mixing units is achieved with the batch preparation scheme, which involves grinding all its components in one crushing unit. At the same time, the use one crusher instead two or four makes it possible to achieve a high degree of homogeneity of the batch. In the final grinding schemes, which provide for group or differentiated grinding the components of batch is required to use mixing machines. To ensure the efficiency mixing the components of the coal batch, it is desirable to install mixers in the transfer nodes, on the transfer of the batch from the conveyor to the conveyor or on top of the coal tower, in this case the segregation of the batch is reduced to a minimum. The degree of mixing all indicators of coal batch for 98-99%, which ensure a stabilization of the properties of coke in conditions multi-basin coking raw material base is one of the most important problem of the coal preparation technology for coking Based on the results of the research in terms of coke production of PJSC «ArcelorMittal Kryvyi Rih» found that the large quantity of components in the mixture, the variability of their physicochemical parameters are cause of low degree of mixing the batch. Organized mixing of the coal batch using mixing machines was recommended to implement

Influence of Raw Materials and Technological Factors on the Sorption Properties of Blast-Fuel Coke

“…As is known, the structure of the substance and the porosity of the coke depend on the characteristics of the original coal (yield of volatile matters) and the thermal regime and speed of coking [11][12][13][14][15][16][17][18][19].…”