捣固煤饼稳定性影响因素探讨

燃料与化工 ›› 2011, Vol. 42 ›› Issue (3): 7-10.

捣固煤饼稳定性影响因素探讨

商铁成裴贤丰王彬王利斌

煤炭科学研究总院北京煤化工研究分院，北京 100013

出版日期:2011-05-28

Discussion on influencing factors of stamped coal cake stability

Shang Tiecheng Pei Xianfeng Wang Bin Wang Libin

Beijing Research Institute of Coal Chemistry, China Coal Science Research Institute, Beijing 100013, China

Online:2011-05-28

摘要/Abstract

摘要：

研究了捣固炼焦工艺中煤饼的稳定性与配合煤水分、粒度组成以及捣固频次等因素的关系。综合分析认为，煤饼的稳定性用抗压强度和抗剪强度指标反映更准确，当配合煤水分控制在9%～11%，频次在5左右，配合煤细度在90%左右时进行捣固炼焦生产较为适宜，此时捣固煤饼的稳定性较好。

Abstract:

The correlations between the factors of stability and moisture of blended coal, coal grain size composition and stamping frequency etc. of coal cake in the stamping cokemaking process are studied. The comprehensive analysis indicates that the coal cake stability expressed with the indexes of compressive strength and shear strength is more accurate. When the moisture of blended coal is controlled in the range from 9% to 11%, stamping frequency is about 5 and the fineness of blended coal is about 90%, the stamping cokemaking production is more suitable. At this time the stability of coal cake is better.

中图分类号:

TQ520.61

商铁成裴贤丰王彬王利斌. 捣固煤饼稳定性影响因素探讨[J]. 燃料与化工, 2011, 42(3): 7-10.

Shang Tiecheng Pei Xianfeng Wang Bin Wang Libin. Discussion on influencing factors of stamped coal cake stability[J]. FUEL & CHEMICAL PROCESSES, 2011, 42(3): 7-10.

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