ABSTRACT

Revisit of the existing knowledge on coal cake stability was felt necessary when new batteries at Tata Steel were commissioned. As the proposed coals were different than the existing operation, stamping energy must be re-optimized for a low ash coal blend. In past studies, it was established that high mineral matter coals are easier to stamp as compared to low mineral matter contained coal. A fresh set of specific stamping energy values was forthcoming to stabilize the stamping process at coke plant. So, parameters viz. coal moisture %, crushing fineness %, bulk density (kg/m³), and specific stamping energy (kN/kg) and their interdependencies were studied and re-optimized to understand their impact on coal cake stability. To get the optimized value for shear strength, which is primarily responsible for cake failures, Mohr’s circle from soil mechanics was used. This gave us theoretical lower limit for cake failures. Based on these values along with other parameters, operating conditions are defined to obtain specific stamping energy which can lead to stable coal cake. It was observed that surface moisture, specific stamping energy, and crushing fineness play the most important role in stable coal cake preparation.

摘要

当塔塔钢铁公司的新电池投入使用时，人们认为有必要重新审视有关煤饼稳定性的现有知识。由于提议的煤与现有的操作不同，冲压能量必须针对低灰分混合煤进行重新优化。在过去的研究中，已确定与低矿物质含量的煤相比，高矿物质含量的煤更容易冲压。一套新的特定冲压能量值即将出台，以稳定焦炭厂的冲压过程。因此，参数即。煤水分%、破碎细度%、容重（kg/m ³) 和特定的冲压能量 (kN/kg) 及其相互依赖性进行了研究和重新优化，以了解它们对煤饼稳定性的影响。为了获得剪切强度的优化值，这主要是造成蛋糕破坏的原因，使用了土力学中的莫尔圆。这给了我们蛋糕失败的理论下限。基于这些值以及其他参数，定义操作条件以获得可导致稳定煤饼的特定冲压能量。据观察，表面水分、比冲压能量和破碎细度在稳定煤饼制备中起最重要的作用。