太钢峨口球团焙烧特性的研究

来源期刊：中南大学学报(自然科学版)1998年第3期

论文作者：庄剑鸣

文章页码：32 - 35

关键词：磁铁精矿;球团;焙烧特性;回归设计

Key words：magnetite concentrate; pellet; baking property; quadratic regression and common rotating design

摘    要：采用二次回归通用旋转设计对太钢峨口球团的焙烧特性进行了研究.研究表明,磁铁矿球团焙烧时,预热温度和焙烧温度之间有明显的交互作用,在1250℃左右焙烧时,预热温度对成品球强度影响较小;>1250℃焙烧时,成品球强度随着预热温度的提高而提高;<1250℃焙烧时,则随着预热温度的提高而降低.在竖炉生产中,不能获得很高的焙烧温度,因此,宜采用较低的预热温度,这样可在较宽的操作范围内获得高强度的球团.

Abstract: The baking property of Ekou pellet was studied with quadratic regress and common rotating design mathematical model in this paper. The research indicates that there is an obvious mutual-interaction between preheating temperature and baking temperature in the baking process of magnetite pellet. When baked at about 1250℃, the preheating temperature has little effect on the fired pellet strength; when the temperature is above 1250℃, the increase of preheating temperature will cause higher fired pellet strength, and when the temperature is under 1250℃, the fired pellet strength will decline along with the increase of preheating temperature. In shaft-kiln production, there is a limit of baking temperature, so lower preheating temperature is appropriate to get pellet with high strength in a wide operating range.