Everyone, please help. I would like to ask about the reasons behind the low strength of coke after thermal reaction
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I would like to ask. Here, with no change in the coal blending ratio and correct test results, what are the reasons and influencing factors for the low intensity of the thermal reaction?
Coal type properties, heating regime, production conditions
Factors such as fineness, moisture content, coking time, furnace temperature, coal cake height, and so on must all be taken into consideration! Your question is too broad; it’s difficult to give you a more specific answer!