In order to determine the factors responsible for the improved properties of coke quenched by a USSR type dry quencher, quenching and reheating-cooling tests were made on the coke produced in a 1/4-ton test oven and commercial ovens.
The tests showed that heat preservation in a pre-chamber is not related with property improvement and that the following three factors are effective on property improvement.
(1)As to chemical effect, unlike on wet quenching, the water gas reaction does not occur on dry quenching. The surface properties of coke are improved.
(2) As to heat effect, dry quenching reduces the residual stress in coke lumps, resulting in improvement of internal properties of the coke.
(3) As to mechanical abrasion effect, the structure of a dry quencher is suitable to remove fragile parts from the coke.
Internal structure models of both dry quenched coke and wet quenched coke are illustrated in this paper.
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