Tetsu-to-Hagane
Online ISSN : 1883-2954
Print ISSN : 0021-1575
ISSN-L : 0021-1575
Regular Article
Addition Effects of Coal Extract Fractions on Coke Strength
Kenta Ueoka, Koji Koyano, Toshimasa Takanohashi, Kiyoshi Fukada, Kohei Ota
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Keywords: coal extract, coke strength, pyridine soluble fraction, pyridine insoluble fraction, thermoplasticity, anisotropy
JOURNAL OPEN ACCESS

2010 Volume 96 Issue 5 Pages 218-223

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Abstract
Coal extract fractions were blended with coals, and their effects on coke strength were evaluated. Since the pyridine-soluble (PS) fraction of coal has a high thermoplasticity, its addition to a slightly-caking Kouryusho (KRS) coal greatly increased the strength of cokes. While, by the addition of the pyridine-insoluble (PI) fraction, the strength of cokes was decreased. The reason for decrease may be decline of thermoplasticity due to the PI addition, since its thermoplasticity is significantly low.
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© 2010 The Iron and Steel Institute of Japan

This article is licensed under a Creative Commons [Attribution-NonCommercial-NoDerivatives 4.0 International] license.
https://creativecommons.org/licenses/by-nc-nd/4.0/
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