鉄鉱石焼結ケーキ中の空隙の構造解析

概要

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Physical properties of sinter cake such as strength and permeability are strongly related to its structure. In this investigation, the three-dimensional structure of voids in sinter cake was quantified using an image analyzer. The physical properties were then compared with the measured structural parameters. The results obtained are of a preliminary nature and the interpretations are tentative. However, a possible way to evaluate sinter strength was identified, which utilizes the measured values of void fraction and the size distribution and shape factor of the voids. The work also showed that when a sinter cake is considered to be a packed bed, the apparent diameters of the particles used for estimating heat exchange rates between gas and solid and pressure drop across the bed are different for the two purposes. A theoretical analysis of the magnitudes of forces acting on granules was made to identify the causes of the rearrengement of a bed during sintering.
社団法人日本鉄鋼協会の論文
1989-02-01