Characterization of the three-dimensional pore structure of coke using the maximal ball method

抄録

The three-dimensional pore structure and strength characteristics of two types of coke, Coke CC (produced from caking coal) and Coke LC (produced from low-quality coal), were assessed employing the maximal ball (MB) method and the finite element method (FEM). The MB analysis showed that Coke LC demonstrated larger and more connected pores, characterized by a higher coordination number, indicating greater pore connectivity. The FEM stress analysis showed that Coke LC displayed a less uniform matrix, leading to localized stress concentrations and increased anisotropy in the elastic modulus. These findings indicate that the lower drum strength of Coke LC is because of its nonuniform pore structure and higher susceptibility to stress concentration. Multiple regression analysis confirmed that pore connectivity, quantified by the coordination number, significantly impacts coke strength, with higher coordination numbers (greater than 8) being associated with increased elastic modulus. These results underscore the importance of a uniform, highly interconnected pore structure in enhancing coke strength, offering valuable insights for optimizing coke production to improve its mechanical properties.