Reactivity and reaction intensity of coke
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Dear HaiChuan friends: What are your values for coke reactivity (CRI) and reaction intensity (CSR)? Which factors are related to these two indicators? And how can these two indicators be improved?
Our factory adheres to the GB/T 1996-2003 standard for coke quality, with a reactivity CRI of ≤35 and a post-reaction strength CSR of ≥50.
The specifications vary from factory to factory; it mainly depends on the terms specified in the contract between your company and the customer. For our factory, it is reactivity CRI60
Our factory’s is reactive CRI65；
We follow the principle of sufficiency, haha. The client also has its own factory; these two criteria mainly depend on the type of coal used
Based on customer requirements, customized production is available for CSR>50, CSR>55, CSR>60, and CSR>65
Our factory’s is reactive CRI65； There are many influencing factors: 1) coal blending; 2) the quality of the coal; 3) coking time and furnace temperature; 4) issues related to sample preparation. The problems mentioned seem quite complex; actually, I don’t understand them either – this is just for reference
In fact, it mainly comes down to the proportion of primary coking coal. When it comes to ramming, attention should also be paid to the balance between cohesion and volatility. Additionally, factors such as particle size and the heating level of the coke oven are important as well
Blast furnaces of different capacities have varying requirements regarding the hot strength of coke; our company’s smallest blast furnaces require a CRI value of 65 for coke, while the largest ones require a CRI value of 70. The main factors affecting the hot strength of coke include: 1) the coal blending ratio, particularly the amount of coking coal and the suitability of each type of coal; 2) the quality of each type of coal; 3) the heating regime of the coke oven, including coking time and temperature control; 4) the method of quenching the coke. Wait
At present, we produce two grades of coke: CRI: 28, CSR: 65, and CRI: 35, CSR: 55. We believe that the main factor affecting the thermal properties of coke is the composition, namely the proportion and quality of the primary coal used. As for the impact of coking time, we are still in the process of exploring it
The standard CRI we require is 68; this value depends heavily on the sampling method, with significant differences depending on the sample taken. Essentially, this indicator depends on the ratio of coking coal to fat coal