Gasification Effect of Metallurgical Coke with CO2 and H2O on the Porosity and Macrostrength in the Temperature Range of 1100 to 1500 °C

The gasification of metallurgical cokes with CO2 and H2O on their porosity and macrostrength were investigated in the current study. Cokes were reacted with CO2 or H2O in the temperature range of 1100 to 1500 degrees C. During the reaction, the compositional change of product gases were measured by quadruple mass spectrometry (QMS) for evaluating the gasification rate. Image analysis was carried out to measure the porosity according to the distance from the coke surface. The porosity at the surface of coke gasified with CO2 indicated low values due to its low reactivity, which resulted in the intrapartide reaction to diffuse into the pores at low temperatures while the coke gasified with H2O showed the tendency to react with the coke at the surface. This difference in the reaction behavior can be explained by Thiele modulus. Furthermore, fine powder formation and tensile strength were measured to evaluate macrostrength of cokes. According to the results, the different reaction mode caused an obvious difference in the tendency of macrostrength of the cokes of the same reaction degree. Tensile strength of cokes was strongly affected by their porosity distribution.