Post-reaction strength of coke
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The coal mix used for the coke ovens in the two workshops comes from the same conveyor belt; in other words, the coal mixing ratio is the same. As for the CSR, which represents the strength of the coke after reaction, it is above 60 in one workshop and below 60 in the other. Why? From the perspective of the coking process, what factors affect the CSR of coke?
Coking heating regime, human factors in sampling for analysis, coking time, coke oven type, etc
This post was last edited by wangshaobo on 2019-2-14 at 10:34. All the coke ovens are 4.3 meters in size, the standard temperature for coking is the same across them, and the volatile matter content of the coke produced is also quite similar. The only issue is that CSR is poor in one of the coke ovens; assuming that laboratory testing factors can be ruled out, we need to look for reasons related to the manufacturing process.
Look at ramming and temperature; if there’s no issue with the coal mix
The same heating regime does not necessarily mean the same actual temperature; differences can arise in terms of temperature uniformity, the temperature at the furnace tip, the level of coal loading, the accuracy of temperature measurement, and the standards followed for sampling coke
Is there a large difference in the moisture content of the coke? If multiple comparisons yield the same result, it’s a problem with the coke itself; there are more human factors involved in the coke oven manufacturing process
Based on what you’ve said, it should be related to the coking rate. It is necessary to check the bulk density between the two, as well as the differences in the width of the coal pellets, provided that there are no significant differences in temperature.
I’ve encountered this situation before as well: one furnace has a rating of 5.5, while another has a rating of 4.3. The main reasons are still upward heating, burner temperature, and furnace holding time
The main factors affecting coke CSR are coal blending quality, coal stacking density, heating regime, coking time, etc.
I’m not sure if the coking times for the coke ovens in your company’s two workshops are the same. Based on our company’s experience, aside from process-related factors, what has the greatest impact on the thermal strength of coke is the difference in coking times (or rather, the time spent with the oven at rest)! Similarly, due to differences in coking time, the maximum heat strength of CSR can differ by 5–8 units