Journal
JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY
Volume 50, Issue 2, Pages 81-93Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/08327823.2016.1190145
Keywords
Stone coal; vanadium oxidation; conventional blank roasting; microwave blank roasting
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Funding
- Chinese Ministry of Education [213025A]
- National Natural Science Foundation of China [51474162, 51404174]
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The oxidation behaviour of vanadium in stone coal and its mechanisms in conventional blank roasting (CBR) and microwave blank roasting (MBR) are investigated. In both roasting methods, vanadium oxidation rates are increased and the controlling step of vanadium oxidation reaction is changed from chemical control to internal diffusion control with increasing temperature. Compared to CBR, MBR was more efficient in vanadium oxidation under same roasting conditions. The change of controlling step occurred at the temperature range of 500-600 degrees C and 600-700 degrees C for MBR and CBR, respectively. This oxidation behaviour of vanadium was mainly dependent on the reducing materials in stone coal and their reaction characteristics. Due to efficient and the lower temperatures of mineral transformations (including reaction of reducing materials and deformation of muscovite structure), MBR had higher vanadium oxidation efficiency and lower temperature range of changing the controlling step than CBR.
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