Effects of Coal Extract Addition on Coke Strength

Abstract

Two coal extract fractions (pyridine-soluble (PS) and -insoluble (PI) fractions) were blended with other coals, and their-effectiveness on coke strength was evaluated by means of temperature-variable dynamic viscoelastic measurement and indirect tensile test. Since PS fraction has a high thermoplasticity, its addition to coal blends greatly increased the strength of cokes. While, in the case of PI fraction addition, the strength of cokes was decreased a little. The reason for decrease may be decline of thermoplasticity due to the PI addition, since its thermoplasticity is significantly low.