泡焦和炉头焦对焦炭热性能检测稳定性的影响  

Effect of porous coke and coke of oven end on the stability of coke heat performance test

作　　者：张前香[1] 宋子逵[1] 陈鹏[1] 

机构地区：[1]武钢研究院,湖北武汉430080

出　　处：《武钢技术》2008年第5期28-30,共3页Wisco Technology

摘　　要：通过对焦炭弃去和保留泡焦、炉头焦的试样进行热性能分析,论证在检测焦炭CRI和CSR时弃去泡焦、炉头焦的必要性及对稳定、准确反应焦炭CRI和CSR的重要性。Through analysis on the different heat performance of the coke samples with and without the porous coke and oven end coke,the present paper demonstrates the necessity and importance of throw away of the porous coke and the oven-end coke for con sistent and accurate response of the CRI and CSR of the coke in the process of check and examination of the CRI and CSR of the coke.

关 键 词：焦炭 反应后强度 泡焦 炉头焦 

分 类 号：TQ520.6[化学工程—煤化学工程]