シンターケーキ構造形成に及ぼす Al_2O_3 成分の影響(シンターケーキ)(<特集>製銑)

概要

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It has been known empirically that increasing the Al_2O_3 content in raw material makes the yield, productivity, and sinter quality worse in the sintering process. To solve the Al_2O_3 problem, a study was made on the nature of sintering by assuming it to be a series of reactions in the sintering bed, such as the formation of stem pores and integration of solid bonds to form a sintercake structure. It was found that the adverse effects of increased Al_2O_3 content in raw material for sintering are ascribable to the change in sintercake structure. It is that the bonding of solid particles and the integration of stem pores were cheked. The changes are caused by the deterioration of the fluidity of the melt. When a flux to increase fluidity was added to a high-Al_2O_3 raw material having low melt fluidity, the yield improved due to improvement of the sintercake structure.
社団法人日本鉄鋼協会の論文
1992-07-01