Coke

ForewordPrefaceAcknowledgments1 Coal in General 1.1 Fundamental Properties 1.2 Characterization and Classification of Coals for Cokemaking2 Fundamentals of Carbonization 2.1 Chemical Aspects of Carbonization at Low Temperature 2.2 The Plastic State of Coals and Its Consequences 2.3 Resolidification and Formation of Texture 2.4 Carbonization Beyond 500°C. Fundamental Properties of Coke 2.5 Some Numerical Data on Coals and their Carbonization3 Phenomena of Carbonization in a Coke Oven Chamber. Theory of Relationship to Coke Quality 3.1 Heat Transmission within the Chamber 3.2 Formation of Semicoke 3.3 Fissuring 3.4 Cracking of Volatile Matter 3.5 Formation of Sponge Coke 3.6 Relation between Mechanical Properties of Coke and Coking Parameters4 Coke Quality Criteria 4.1 Chemical Properties of Coke 4.2 Coke Reactivity 4.3 Mechanical Properties of Blast Furnace Coke 4.4 Foundry Coke 4.5 Coke for Electric Furnaces 4.6 Evaluation of Coke Quality by Microscopic Examination5 Conditions of the Industrial and Semi-industrial Tests Mentioned in this Book 5.1 The Battery of Ovens 5.2 The 400 kg Ovens6 Formulation of Coke Oven Blends 6.1 Blends of Fusible Coals 6.2 Addition of Infusible Constituents7 Production Factors 7.1 Density and Moisture Content of the Charge 7.2 Preheated Charges 7.3 Coal Particle Size 7.4 Flue Temperature 7.5 Width of the Oven Chamber 7.6 Deterioration of Coals during Stocking8 Wall Pressure in Coke Oven Chambers 8.1 Outline of the Main Studies on Coking Pressure 8.2 The Movable-wall Oven at the Centre de Pyrolyse de Marienau 8.3 Measurements Relating to Coking Pressure Phenomena 8.4 Analysis of the Coking Pressure Phenomenon 8.5 Influence of Carbonizing Conditions on Coking Pressure 8.6 Influence of Nature of Charge 8.7 Threshold of Danger in an Industrial Oven 8.8 Methods of Reducing Coking Pressure 8.9 Lateral Shrinkage during Carbonization9 Production Capacity Factors 9.1 Introduction 9.2 Charge Density 9.3 Oven Chamber Width 9.4 Flue Temperature 9.5 Moisture Content of the Blend 9.6 Preheating of the Blend 9.7 Coal Type 9.8 Summary10 Heat Balances 10.1 The Elements of the Balance - Definitions and Notation 10.2 Establishment of Heat Balances 10.3 Experimental Results 10.4 Possible Ways of Reducing the Heat Consumption11 Yields of Coke and by-Products 11.1 Tests with the Jenkner Retort 11.2 Tests in an Industrial Oven 11.3 Utilization of the Results12 Industrial Applications 12.1 The Conventional Process 12.2 Stamping 12.3 Dry Charging 12.4 Preheated Charging 12.5 Special Methods of Size Preparation 12.6 Formed CoalReferencesSubject Index