MICROSTRUCTURAL EVOLUTION OF BLAST FURNACE COKE DURING EXPERIMENTAL HEATING – THE IFORS APPROACH

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Standard

MICROSTRUCTURAL EVOLUTION OF BLAST FURNACE COKE DURING EXPERIMENTAL HEATING – THE IFORS APPROACH. / Rantitsch, Gerd; Bhattacharyya, Anrin; Schenk, Johannes.

Proceedings of 8th International Congress on Science and Technology of Ironmaking. 2018.

Publikationen: Beitrag in Buch/Bericht/KonferenzbandBeitrag in Konferenzband

Harvard

Rantitsch, G, Bhattacharyya, A & Schenk, J 2018, MICROSTRUCTURAL EVOLUTION OF BLAST FURNACE COKE DURING EXPERIMENTAL HEATING – THE IFORS APPROACH. in Proceedings of 8th International Congress on Science and Technology of Ironmaking. 8th ICSTI, Vienna, Österreich, 25/09/18.

APA

Rantitsch, G., Bhattacharyya, A., & Schenk, J. (2018). MICROSTRUCTURAL EVOLUTION OF BLAST FURNACE COKE DURING EXPERIMENTAL HEATING – THE IFORS APPROACH. in Proceedings of 8th International Congress on Science and Technology of Ironmaking

Vancouver

Rantitsch G, Bhattacharyya A, Schenk J. MICROSTRUCTURAL EVOLUTION OF BLAST FURNACE COKE DURING EXPERIMENTAL HEATING – THE IFORS APPROACH. in Proceedings of 8th International Congress on Science and Technology of Ironmaking. 2018

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@inproceedings{fdbc5c4d950244ea9cb55edba7f28f53,
title = "MICROSTRUCTURAL EVOLUTION OF BLAST FURNACE COKE DURING EXPERIMENTAL HEATING – THE IFORS APPROACH",
abstract = "Furnace coke was experimental heated between 850°C and 1100°C by varying the gas composition and the alkali content of the raw coke. Raman spectroscopy (Iterative Fitting of Raman Spectra) evaluates the microstructural change of coke during the experiments. The obtained results indicate a significant microstructural variation within a bulk sample. This variation controls significantly the coke quality as estimated from standard experiments (CRI 23.9 - 38.3). A bulk sample with a CRI value <30 is composed dominantly of lumps showing a relatively low structural ordering. During experimental heating, the structural ordering of such lumps increases. A bulk sample with a CRI value >30 is composed dominantly of lumps showing a relatively high structural ordering. During experimental heating, the structural state of such lumps remains unchanged unless a strong reaction is induced by adding alkaline elements. It is suggested that under laboratory conditions, thermal and chemical energy, affecting a microstructurally low-ordered coke, first reorganizes the structural state of the individual coke lumps, retarding the onset of the Boudouard Reaction.",
author = "Gerd Rantitsch and Anrin Bhattacharyya and Johannes Schenk",
year = "2018",
month = sep,
language = "English",
booktitle = "Proceedings of 8th International Congress on Science and Technology of Ironmaking",
note = "8th ICSTI ; Conference date: 25-09-2018 Through 28-09-2018",

}

RIS (suitable for import to EndNote) - Download

TY - GEN

T1 - MICROSTRUCTURAL EVOLUTION OF BLAST FURNACE COKE DURING EXPERIMENTAL HEATING – THE IFORS APPROACH

AU - Rantitsch, Gerd

AU - Bhattacharyya, Anrin

AU - Schenk, Johannes

PY - 2018/9

Y1 - 2018/9

N2 - Furnace coke was experimental heated between 850°C and 1100°C by varying the gas composition and the alkali content of the raw coke. Raman spectroscopy (Iterative Fitting of Raman Spectra) evaluates the microstructural change of coke during the experiments. The obtained results indicate a significant microstructural variation within a bulk sample. This variation controls significantly the coke quality as estimated from standard experiments (CRI 23.9 - 38.3). A bulk sample with a CRI value <30 is composed dominantly of lumps showing a relatively low structural ordering. During experimental heating, the structural ordering of such lumps increases. A bulk sample with a CRI value >30 is composed dominantly of lumps showing a relatively high structural ordering. During experimental heating, the structural state of such lumps remains unchanged unless a strong reaction is induced by adding alkaline elements. It is suggested that under laboratory conditions, thermal and chemical energy, affecting a microstructurally low-ordered coke, first reorganizes the structural state of the individual coke lumps, retarding the onset of the Boudouard Reaction.

AB - Furnace coke was experimental heated between 850°C and 1100°C by varying the gas composition and the alkali content of the raw coke. Raman spectroscopy (Iterative Fitting of Raman Spectra) evaluates the microstructural change of coke during the experiments. The obtained results indicate a significant microstructural variation within a bulk sample. This variation controls significantly the coke quality as estimated from standard experiments (CRI 23.9 - 38.3). A bulk sample with a CRI value <30 is composed dominantly of lumps showing a relatively low structural ordering. During experimental heating, the structural ordering of such lumps increases. A bulk sample with a CRI value >30 is composed dominantly of lumps showing a relatively high structural ordering. During experimental heating, the structural state of such lumps remains unchanged unless a strong reaction is induced by adding alkaline elements. It is suggested that under laboratory conditions, thermal and chemical energy, affecting a microstructurally low-ordered coke, first reorganizes the structural state of the individual coke lumps, retarding the onset of the Boudouard Reaction.

M3 - Conference contribution

BT - Proceedings of 8th International Congress on Science and Technology of Ironmaking

T2 - 8th ICSTI

Y2 - 25 September 2018 through 28 September 2018

ER -