【Weekly Question】What are the factors that affect the viscosity of coal tar? 【November 1---November 7】
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This post was last edited by Desert Poplar on 2010-11-11 00:20. At the request of Chao Ban, I will be in charge of organizing the weekly discussion on the coal coking topic starting from November. Here is the first question; everyone is welcome to participate actively. All participants who answer questions will receive the most timely financial rewards, while those with insightful opinions will get even more valuable prizes. As an important product of coal chemical enterprises, the quality of coal tar is very crucial, especially its viscosity index. As far as I know, many companies are not managed properly. What are your thoughts on this? :victory:
Coking factors: They are closely related to the temperature in the furnace top space; in addition, they are also affected by the coal loading height and the efficiency of coal spreading. Chemical production factors: the suction force of the blower, the system for adjusting tar, etc
Generally, controlling the amount of impurities brought in by smokeless coal loading or regulating the initial cooling temperature are both effective!
The impact of temperature control in the coking production process and the influence of coal blending quality
The roof temperature and coking time have the greatest impact
There are three main influencing factors: 1. The composition of the coal used for coking – the type of coal used not only affects the amount of tar produced but also influences the chemical composition of the tar, thereby affecting its viscosity. 2. The operating conditions of the coke oven – these include the operating temperature, pressure, as well as the temperature and residence time in the oven’s upper chamber. The higher the temperature, the less benzene derivatives are present in the coal tar, while the levels of naphthalene, anthracene, pitch, and free carbon increase; this leads to higher density and viscosity. The coking time also affects both the quantity and quality of the tar produced. 3. Operational control in the cooling section: The suction power of the blower – excessive suction can draw in more coal dust and carbon particles, thereby affecting the viscosity of the tar and other relevant parameters. The separation of tar from ammonia water: The way in which tar is separated from ammonia water and tar residues directly impacts the viscosity and quality of the tar. Static dehydration: This process is influenced by time and temperature; improper operation can affect the separation of tar from water, thus impacting its viscosity
We have conducted relevant analyses on this; one factor is the type of coal, that is, something determined by the coal itself； Second are the process parameters, such as operating conditions like temperature and the methods of pyrolysis and coking.
:Lol, thanks to everyone for participating. You can also talk about your company’s tar production volume, the control of key technical parameters related to the quality of coal tar, as well as any experiences and lessons learned. :victory:
1. The composition of coking coal used affects the viscosity of tar. 2. The operating temperature of the coke oven as well as the coking time also influence the yield and quality of tar. 3. The suction power of the blower affects the viscosity of tar and other relevant parameters
1. Coking coal blending situation 2. Coke oven operating conditions 3. Operation control in the cold drum section