The effect of changes in coal blending ratio on coal briquettes
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Does the change in coal blending ratio affect the integrity of the rammed coal cake? In what specific aspects is that manifested?
I don’t think there is any impact: The integrity of the coal briquettes should affect the following aspects: 1. The fineness of the blended coal – it’s best if the fineness is over 90% (less than 3 mm)； 2. The moisture content of the blending coal should be around 11%; it cannot be too high or too low ； 3. For mobile rammers, it is also related to the workers’ skill level; even with fixed rammers, it is necessary to control properly the amount of coal fed in and the frequency of use ； 4. Another factor is the size of the coal tank in the ramming coal loading vehicle; it would be better if the height-to-width ratio of the rammed coal briquettes could reach 10:1. A humble opinion
I think it has an impact. In addition to moisture, fineness, ramming method, and aspect ratio affecting the stability of coal briquettes. In the coal fed into the furnace, a higher proportion of sticky coal contributes to the stability of the coal pellet, whereas a high amount of hard coals such as lean coal and bituminous coal affects stability. In 2007, our plant used a local mixed coal, which is a hard coal with poor cohesion; when 25% of this coal was used, the collapse of coal briquettes increased significantly.
The impact should not be significant; it mainly depends on fineness, moisture content, and the skill level of the person performing the ramming operation. However, I believe that too high a fineness level is also not conducive to proper ramming, and a moisture content of 9–11% should be sufficient.
I think it has an impact, as the caking properties of different coals vary greatly; the third floor provided specific examples in this regard, which also clearly illustrate this issue.
I agree with the view expressed on the second floor; based on experience and data, it is believed that there is no impact. Coal briquettes are greatly influenced by factors such as moisture content, fineness, the rammer used, and the device used for feeding the coal briquettes, and there is a large amount of data to support this. As for the increased proportion of hard coals such as lean coal and bituminous coal, the reason for coal cake collapse remains changes in fineness; these coals share the characteristic of being difficult to crush, and changes in fineness lead to an increase in the rate of collapse. During the analysis of the reasons for coal cake collapse, no effect was found of changes in the coal blending ratio on coal cake collapse; if any effect existed, it was minimal.
It is related to the fineness of the coal, its moisture content, degree of metamorphism, and the methods of handling it. :handshake :handshake :handshake :loveliness: