No.1-15 Some Factors Influencing the Fluidity of Coal Blends

Mochizuki Yuuki, Naganuma Ryo, Tsubouchi Naoto, Uebo Kazuya

doi:10.20550/jiesekitanronbun.53.0_30

The fluidity and evolution of gaseous O-containing species (CO, CO₂ and H₂O) during carbonization of caking coal, non- or slightly-caking coals and their coal blends at a heating rate of 3 °C/min have been studied with gieseler plastometer and a flow-type quartz-made fixed bed reactor to make clear the influence of particle size, blend ratio and oxygen species on coal fluidity. The gieseler maximum fluidity (MF) values decrease with increasing the amount of non- or slightly-caking coals added to caking coal. In addition, blend coals fluidity trends decrease with decreasing particles size of non- or slightly-caking coals in blend coals. When caking coal and non- or slightly-caking coals are absolutely carbonized, the MF value decreases almost linearly with increasing total amount of gaseous O-containing species evolved up to the initial softening temperature. Furthermore, H₂O formation rates during carbonization of coal blends (250-425 μm-caking coal and 250-425 μm or 53-150 μm-non- or slightly-caking coal) are different from their calculation values based on the results of 250-425 μm-caking coal and 250-425 μm or 53-150 μm-non- or slightly-caking coal. It may be thus probable that H₂O derived from non- or slightly-caking coal gives a negative effect on coal fluidity of coal blends.

No.1-15 Some Factors Influencing the Fluidity of Coal Blends

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