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Coke : quality and production /
Coke: Quality and Production describes the scientific and technical basis of coke manufacture and provides a detailed account of the physical and chemical mechanisms occurring in coke oven chambers. Emphasis is on the influences of coal quality and production parameters.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Francés |
| Publicado: |
London ; Boston :
Butterworths,
1989.
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| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Coke; Copyright Page; Foreword; Preface; Acknowledgements; Table of Contents; Chapter 1. Coal in general; 1.1 Fundamental properties; 1.2 Characterization and classification of coals for cokemaking; Chapter 2. Fundamentals of carbonization; 2.1 Chemical aspects of carbonization at low temperature; 2.2 The plastic state of coals and its consequences; 2.3 Resolidification and formation of texture; 2.4 Carbonization beyond 500�C. Fundamental properties of coke; 2.5 Some numerical data on coals and their carbonization.
- Chapter 3. Phenomena of carbonization in a coke oven chamber. Theory of relationship to coke quality3.1 Heat transmission within the chamber; 3.2 Formation of semicoke; 3.3 Fissuring; 3.4 Cracking of volatile matter; 3.5 Formation of sponge coke; 3.6 Relation between mechanical properties of coke and coking parameters; Chapter 4. Coke quality criteria; 4.1 Chemical properties of coke; 4.2 Coke reactivity; 4.3 Mechanical properties of blast furnace coke; 4.4 Foundry coke; 4.5 Coke for electric furnaces; 4.6 Evaluation of coke quality by microscopic examination.
- Chapter 5. Conditions of the industrial and semi-industrial tests mentioned in this book5.1 The battery of ovens; 5.2 The 400 kg ovens; Chapter 6. Formulation of coke oven blends; 6.1 Blends of fusible coals; 6.2 Addition of infusible constituents; Chapter 7. Production factors; 7.1 Density and moisture content of the charge; 7.2 Preheated charges; 7.3 Coal particle size; 7.4 Flue temperature; 7.5 Width of the oven chamber; 7.6 Deterioration of coals during stocking; Chapter 8. Wall pressure in coke oven chambers; 8.1 Outline of the main studies on coking pressure.
- 8.2 The movable-wall oven at the Centre de Pyrolyse de Marienau8.3 Measurements relating to coking pressure phenomena; 8.4 Analysis of the coking pressure phenomenon; 8.5 Influence of carbonizing conditions on coking pressure; 8.6 Influence of nature of blend; 8.7 Threshold of danger in an industrial oven; 8.8 Methods of reducing coking pressure; 8.9 Lateral shrinkage during carbonization; Chapter 9. Production capacity factors; 9.1 Introduction; 9.2 Charge density; 9.3 Oven chamber width; 9.4 Flue temperature; 9.5 Moisture content of the blend; 9.6 Preheating of the blend; 9.7 Coal type.
- 9.8 SummaryChapter 10. Heat balances; 10.1 The elements of the balance
- definitions and notation; 10.2 Establishment of heat balances; 10.3 Experimental results; 10.4 Possible ways of reducing the heat consumption; Chapter 11. Yields of coke and by-products; 11.1 Tests with the Jenkner retort; 11.2 Tests in an industrial oven; 11.3 Utilization of the results; Chapter 12. Industrial applications; 12.1 The conventional process; 12.2 Stamping; 12.3 Dry charging; 12.4 Preheated charging; 12.5 Special methods of size preparation; 12.6 Formed coal; References; Subject index.