Raising the furnace temperature at the late stage of coking can appropriately increase coke strength
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Personally, I think it can play a certain role, but the effect is not significant. I’m curious to hear everyone’s insights.
I wonder what your basis is? In normal operation, as the coke matures toward the end of coking, its heat absorption decreases, causing the furnace temperature to rise on its own; there is no need to increase the temperature further. Unless the coke is already of poor quality, increasing the temperature can help improve its quality to some extent.
There is a process of gradual temperature increase during coking, but it is not what the original poster refers to as raising the furnace temperature at the end of the coking stage
Increasing the furnace temperature at the late stage of coking can make the coke structure denser and reduce the surface area of pores, thereby lowering the reactivity of the coke.
The temperature is already high at the late stage of coking; there’s no need to mention it again
Since each carbonization chamber is in a different coking cycle, it is not practical to raise only the furnace temperature at the end of the coking process; it is more accurate to control the duration of each heating cycle
What the original poster might mean is that raising the standard temperature shortens the coking time, thereby increasing the heating rate and contributing to an improvement in strength! Of course, the furnace temperature will be higher at the end of coking in this way, but there may be more cracks in the coke! !
Theoretically, that’s the case, but in practice it’s not very practical. In fact, it is at the late stage of coking, when the temperature of the coke cake rises rapidly.
What you’re suggesting isn’t appropriate. At the late stage of coking, mature coke releases a large amount of heat; it’s difficult enough to reduce the temperature, let alone increase it. Your idea is too naive.