Baking process to increase the iron content in red slag
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By adjusting the roasting process, for sulfide iron ore of the same grade, the iron content in the red slag can be increased by more than 2 grades; those in the industry who are interested are welcome to communicate.
Friends, have you succeeded in putting it into practice, or are you seeking help?
When the raw materials used in production remain unchanged, generally, the iron content in black slag is two units higher than that in red slag
We have always been burning black slag, but the operating range is quite limited, which makes operational accidents likely; the sublimation of sulfur is even more common
This post was last edited by A cup of green tea on 2015-6-8 at 15:28. Adding ferrous sulfate can improve the quality of the product, but it results in less slag formation and lower levels of residual red slag. Oxygen-enriched roasting increases the yield. If the quality of the ore fed into the furnace is consistent, it is possible to enhance the iron content through process adjustments. From a material balance perspective, do you think such a situation is possible?
The operational range for burning the black residue is narrow; as long as adjustments are made properly and the process is carried out carefully, there will be no problems, and the sublimation of sulfur can also be avoided. The residual sulfur in the black slag we produce is around 0.35, with a minimum of 0.2; the residual sulfur in red slag isn’t high, and it’s not necessarily high in black slag either – it depends on the methods used for adjustment. Don’t say no right away; you need to try it to find out!
I would like to ask: is the difference between these two grades something that can be observed in practice, or can it be calculated theoretically?
It was achieved through practice, in Hengshui, Hebei