Factors Influencing Properties of Dry Quenched Coke

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  • 乾式消火コークスの品質向上要因
  • カンシキ ショウカ コークス ノ ヒンシツ コウジョウ ヨウイン

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In order to determine the factors responsible for the improved properties of coke quenched by the USSR type of dry quencher, study was made by conducting quenching and reheating-cooling tests on the coke produced in a 1/4 t-test oven and commercial ovens.<BR>The tests showed that the following three factors are influential in property improvement while heat preservation in a pre-chamber is not related with property improvement:<BR>1) As to chemical effect, unlike in wet quenching, water gas reaction does not occur in dry quenching, resulting in improvement of surface properties of coke.<BR>2) As to heat effect, dry quenching lessens residual stress in coke lumps, resulting in improvement of internal properties of the coke.<BR>3) As to mechanical abrasion effect, the structure of dry quencher serves to remove fragile parts from the coke.<BR>Internal structure models of both dry-quenched and wet-quenched coke are illustrated in the paper.

Journal

  • Tetsu-to-Hagane

    Tetsu-to-Hagane 66 (9), 1277-1286, 1980

    The Iron and Steel Institute of Japan

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