Problem of green coke
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The relationship between green coke and blending coal under unchanged coke oven heating conditions
There is no necessity for raw coking coal and blended coal, right? . . As the properties of the blending coal change, the first thing to consider is adjusting the heating regime ； If it is considered solely in terms of the relationship between blending coal and raw coke, it has no practical significance.
The above situation occurs when the moisture and volatile matter content of the coal blend are high, or when changes in the coal blend result in significant alterations to the composition of the gas, leading to a decrease in its calorific value.
Another scenario is that the @ value is not set appropriately, resulting in uneven heating from above and charring at the top
I fully agree with the second and third floors. Not only do changes in the moisture content of the coal fed into the furnace and the composition of the gas generated by that coal cause fluctuations in furnace temperature, but the heat absorption capacity of different types of coal also varies (for example, bituminous coal and lean coal absorb more heat), which in turn leads to slight variations in the maturity level of the coke. Therefore, data analysis of various external factors must be forward-looking. This post was last edited by 26722672 on 2009-2-15 21:57.]
With the coke oven heating regime remaining unchanged, the relationship between raw coke and blending coal is as follows: 1. The blending coal has a high moisture content; 2. Its volatile matter content is low, with less bituminous coal and coking coal used.
Mainly, the moisture content of the coal has a significant impact
This problem often occurs when the coke oven is first put into operation, and the heating regime needs to be adjusted promptly
With the coke oven heating regime remaining unchanged, the relationship between raw coke and blending coal – as Banzhu said – truly doesn’t warrant much discussion; if discussion is necessary, there are only the following possibilities: 1. The moisture content of the blending coal is too high, resulting in insufficient heating； 2. The volatile matter content of the blended coal is low, and its caking index is too low; as a result, during the carbonization process, the coal does not shrink enough, which affects heat transfer.
There are multiple reasons for it! Take into account changes in moisture and coal blending ratio, as well as heating and coking time!
Just by comparing these two factors, headaches arise: if the moisture content of the coal blend is above 10%, coking will definitely occur (primarily). Fluctuations in the volatile matter content also affect aspects such as the maturity of the coke, its cohesion, and its fineness