Evaluation method of fat coal quality

Abstract

The invention discloses an evaluation method of a fat coal quality. The evaluation method comprises the steps as follows: 1), detecting key indexes of coal quality of the fat coal and obtaining a coarse grain mosaic structure proportion X, a maximum Giseeler fluidity MF and an expansion degree b of the fat coal; 2), setting P to be a fat coal quality evaluation index, P= 100 + 10* [k1* (X-Xj)+ K2* (lgMF-lgMFj) + K3* (b-bj)], wherein Xj, MFj and bj are the coarse grain mosaic structure proportion X, the maximum Giseeler fluidity MF and the expansion degree of standard fat coal respectively, K1, K2 and K3 are constants and related with CSR (coke strength after reaction) as the following relational expression: CSR= K + K1*X + K2* lgMF + K3*b, and K is a constant; and 3), a P value is calculated, and the larger the P value is, the better the fat coal quality is. According to the evaluation method of the fat coal quality, the quality of the fat coal can be effectively evaluated, a price is reasonably determined, and scientific blending is achieved.

Description

technical field [0001] The invention belongs to the technical field of coal blending and coking, and in particular relates to an evaluation method of fat coal quality. Background technique [0002] In recent years, with the rapid development of iron and steel enterprises, the demand for coking coal has increased greatly, especially for moderately metamorphic and strongly caking coal such as fat coal. In the coal blending scheme, fat coal plays the role of adjusting the rheology and expansion of blended coal, promoting closer contact between coal particles of different coking coals, and at the same time providing a certain granular structure to support the thermal properties of coke. [0003] According to the Chinese coal classification standard (GB 5751-2009), coking coal with volatile content >10.0~37.0%, G value >85, and Y value >25.0 is uniformly classified as fat coal. Due to the wide range of this classification method, there are large differences in the coke ...

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Problems solved by technology

Zhang Wencheng et al. analyzed the relationship between the Kiel fluidity index of different coal types and other cohesiveness indexes and quality indexes through the research on quality indexes such as coking coal’s Kiel fluidity index, cohesiveness index, vitrinite reflectance and volatile matter. According to the relationship, the maximum Giraffel fluidity of fat coal has a good correlation with the caking index, which can be used as an index to distinguish fat coal (Zhang Wencheng et al. Analysis of the characteristics of Giraffel fluidity index. Coal Chemical Industry. 2012, 40 (3): 26-28), but it only distinguishes whether a single type of coal is fat coal or not from another aspect, and cannot further evaluate the coal quality that has been determined as fat coal

However, Wang Fei et al. pointed out that there are many factors affecting the thermal properties of coke, which interact and act together on coke, and it is difficult to fully control it in actual production.

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