低温窯出コークスの直接加熱による品質改善条件(<特集>コークスプロセス工学の展開)

概要

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In order to improve the heat efficiency and productivity in conventional coke oven, the cokemaking process combining carbonization in a coking chamber and direct heating was investigated. The concept is that the coke pushed out with lower temperature rather than conventional method is post-heated directly by combusting the residual volatile matter in the coke to complete the carbonization. Coke properties and coke strength were investigated with the decrease in final coke temperature, and the effect of direct heating on the improvement of coke qualities and the heating conditions were studied in a test coke oven based on the mathematical estimation for the temperature change in a coke lump. Coke quality deteriorates as final coke temperature decreases and especially when final coke temperature drops below 800℃, the deviation of coke properties across the oven width enlarges which results in marked deterioration of coke quality. From the analysis of mathematical estimation, the temperature in a coke lump, which is pushed out with the temperature of 800℃ at the center of the oven width, would be uniform and increase over 1000℃ in a few minutes by direct heating if the ambient temperature could be kept at 1100℃. The result was obtained from the test oven that the coke pushed out at 800℃ and post-heated had a strength equal or superior to that of ordinary coke.
社団法人日本鉄鋼協会の論文
1996-05-01