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Effect of Microfines Reduction on Coke Quality in a Commercial Oven

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Abstract

Coke is the most important raw material fed into the blast furnace. The blast furnace operation is linked with coke quality (cold and hot strength). Coke quality depends on the quality of incoming coal, its blending, pre-carbonization processing of coal blends. Heating and operational parameters of coke oven also have a significant effect on the coke quality. In a commercial coke oven, to monitor the effect of individual parameters on coke quality, other parameters are kept in close range so that their effect on the coke quality is minimal. This paper focuses on the effect of lowering the percentage of the microfines in coal blend and proper filling of ovens on the coke quality. Coal and coke quality parameters for a period of approximately two months were measured before and after implementation of the requisite steps. Based on the trial, the effect of microfines, % in the blend, and full charging in the oven were established. It was found that reduction in microfines by 6% i.e., from 48.6 to 42.5% with full charging in the ovens, led to significant improvement in CSR; some improvement trend in the Micum index was also observed.

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Authors and Affiliations

  1. Research and Development Centre for Iron and Steel (RDCIS), SAIL, Ranchi, PIN-834002, Jharkhand, India

    P. K. Jha, Manish Madhav, B. Ghosh, B. K. Sahoo, S. K. Kushwaha & K. K. Manjhi

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  1. P. K. Jha
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  2. Manish Madhav
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  3. B. Ghosh
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  4. B. K. Sahoo
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  5. S. K. Kushwaha
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  6. K. K. Manjhi
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Correspondence to P. K. Jha.

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Jha, P.K., Madhav, M., Ghosh, B. et al. Effect of Microfines Reduction on Coke Quality in a Commercial Oven. Coke Chem. 64, 465–470 (2021). https://doi.org/10.3103/S1068364X21100021

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  • DOI: https://doi.org/10.3103/S1068364X21100021

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