New Thermoplasticity and Adhesiveness Measurement of Coal Based on Permeation Behavior and Wettability of the Softened Grains
(Room 403)
06 May 19
3:30 PM
-
4:00 PM
In the cokemaking process, a coal blending technique based on coal rank (Ro) and Gieseler maximum fluidity (MF), known as the MOF diagram system, has been widely used to control coke strength. While MF is an important caking property, Gieseler evaluation is sometimes inaccurate, especially in high and low fluidity range. To improve evaluations for the caking property, in this work, two approaches were developed: measurements of permeation behavior of softened coal grains into surrounding voids and on the grain’s wettability, which should influence the adhesion strength. These approaches achieved more sensitive evaluations for the caking properties of high- and low-MF coals.