Influence of charge moisture content on coke-cake sticking
The operating efficiency of modern coke ovens is to a considerable extent governed by the moisture content of the coal blend to be carbonized. Study of the influence of charge moisture content on the force required to push the coke from the oven is of both practical and theoretical interest in this connection. Previous studies of coal-tower filling and discharge regimes established that the moisture content of blends in coal-tar hoppers can vary by as much as 1.5%. This indicates that, all other conditions being equal, it is impossible to achieve a uniform degree of coke readiness over the entire length and height of the cake. The influence of coal-charge moisture content on the coke-cake heating level and the temperature distribution of the cake is of interest, since the force required to push the coke from the oven depends on these indices. It can be seen from the data that an increase in charge moisture content had the principal effect of reducing the temperature at the top of the coke cake, which led to different degrees of sticking to the oven walls over the height of the cake. While the lower portion of the cake readily separated from the wall, the upper portion exhibited a low degree of transverse shrinkages.
- OSTI ID:
- 5571503
- Journal Information:
- Coke Chem., USSR (Engl. Transl.); (United States), Journal Name: Coke Chem., USSR (Engl. Transl.); (United States) Vol. 10; ISSN COKCA
- Country of Publication:
- United States
- Language:
- English
Similar Records
Coking partially briquetted coal charge under industrial conditions
Coke cake behavior under compressive forces