Abstract
Changes in the coal belnding theory, which is a basic condition for the manufacture of blast furnace coke, are comprehensively considered.
Both rank and caking property parameters, founded on the basic concept on coal blending, has been used in the determination of coal blending in practice. Five couples of rank and caking property parameters are analyzed and compared. As a result, it was revealed that the relative positions of each coal group and charged coal for chamber oven are approximately constant, on the axis of co-ordinates of rank and caking property parameters. Therefore, the selection of the method for determining the blending standard is the one of the measuring procedure for the para-meters.
At the end the author considered the character of each blending parameter. In future we will have to cope with the new conditions of the enlargement in coal sour-ces, development of new coke making processes and clarification of coke property under heat. For this purpose it was suggested that the texture and constitution of coal, caking property under heat and the texture and constitution of coke should be clarified.
