Effect of disruptions in the oven heating regime on the coking conditions and coke quality
Criteria were developed and an evaluation was given for the temperature fields in the coking process on the basis of a completed program of pilot plant investigations, including characteristic changes of the regime in industrial ovens and disruption of the regime. The principles of the change in the yield and qualaity of the metallurgical coke on disruption of the heating and charge of the coal charge density were established. It was shown that on batteries with ovens 450 mm wide, and also on the coke side of batteries with ovens 410 mm wide, a decrease of the temperature in the outside heating flues below 1225/sup 0/C is not allowable, since this leads to losses of metallurgical coke, a reduction in its quality and to impairment of the lining service conditions. We recommend establishing a heating temperature in the outside heating flues in accord with measurement of the temperatures in the axial plane of the coke cake opposite the axes of these flues to provide a readiness of not less than 900/sup 0/C. On a disruption of the heating regime and a simultaneous increase in the bulk density of the charge the coke quality is improved, but at the same time there is a decrease in the shrinkage: when there are deformations of the heating walls difficulties in pushing the coke are possible. In all cases where there are deformations of the walls and disruptions of the heating regime in the heating wall, one must attain the minimum possible bulk density of the coal charge.
- OSTI ID:
- 6418454
- Journal Information:
- Coke Chem. USSR (Engl. Transl.); (United States), Vol. 2; Other Information: Translated from Koks Khim.; No. 2, 12-17(1982)
- Country of Publication:
- United States
- Language:
- English
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