CN113604238B - Coking method for improving tamping coke lumpiness and tamping coke prepared by method - Google Patents

Coking method for improving tamping coke lumpiness and tamping coke prepared by method Download PDF

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CN113604238B
CN113604238B CN202111060791.3A CN202111060791A CN113604238B CN 113604238 B CN113604238 B CN 113604238B CN 202111060791 A CN202111060791 A CN 202111060791A CN 113604238 B CN113604238 B CN 113604238B
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coke
coal
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CN113604238A (en
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任华伟
李浩伟
路利宾
郎莹
于守立
杨磊
赵小欣
郝力平
张青青
刘艳辉
姜坤
马江涛
冯强
申梦栖
张文钰
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Hebei Zhongmei Xuyang Energy Co ltd
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    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10B—DESTRUCTIVE DISTILLATION OF CARBONACEOUS MATERIALS FOR PRODUCTION OF GAS, COKE, TAR, OR SIMILAR MATERIALS
    • C10B53/00—Destructive distillation, specially adapted for particular solid raw materials or solid raw materials in special form
    • C10B53/04—Destructive distillation, specially adapted for particular solid raw materials or solid raw materials in special form of powdered coal
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10B—DESTRUCTIVE DISTILLATION OF CARBONACEOUS MATERIALS FOR PRODUCTION OF GAS, COKE, TAR, OR SIMILAR MATERIALS
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    • C10B45/02—Devices for producing compact unified coal charges outside the oven

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Abstract

The invention provides a coking method for improving the lump degree of tamping coke and the tamping coke prepared by the method. In the method, the coking time, the coking rate and the heating standard temperature in the tamping coking process are adjusted according to the actual index of the coal as fired relative to the reference index and the coke quenching mode, so that the caking degree of the tamping coke is improved. The method can improve the lump degree of the stamp-charging coke, is suitable for the coking production of any oven type stamp-charging coke oven, does not have the phenomenon of difficult coke pushing in the coking production, and does not damage the oven wall of the coke oven.

Description

Coking method for improving tamping coke lumpiness and tamping coke prepared by method
Technical Field
The invention belongs to the field of coking in the coking industry, and particularly relates to tamping coke and a production process thereof.
Background
One of the main functions of coke on blast furnace iron making is the skeleton function of furnace burden, and the stable and high yield of blast furnace can be ensured only by proper average coke particle size. The larger the blast furnace type is, the higher the coal injection ratio is, and the higher the requirements on the coke particle size and strength are. As the coal bulk density of the tamping coke is greatly increased and a large proportion of high-volatility coal is added, the cracks of coke cakes are increased, most of the coke is in a slender shape, large coke blocks larger than 60mm are reduced, and the proportion of small coke blocks smaller than 40mm is increased. Therefore, one of the main limiting factors of the large blast furnace for tamping coke is that the tamping coke has a small lumpiness and cannot support the furnace burden in the large blast furnace to play a good skeleton role.
Patent application CN110628446A discloses a coking method for increasing coke particle size, patent application CN103923678B discloses a coking and coal blending method for increasing coke particle size uniformity coefficient, patent application CN103194248A discloses a coking and coal blending method for increasing coke particle size, patent application CN111253961B discloses a coking and coal blending method for increasing coke average particle size and improving coke particle size distribution, and the like, however, the above prior art all increases coke lumpiness from the top coke-loading coal blending angle. Because the tamping coke has the advantages of reducing the cost by mostly utilizing the weakly caking coal and the high-volatility coal, the advantage of reducing the cost by tamping coke cannot be exerted by adjusting the coal blending to improve the coke lumpiness, and the production accident of difficult coke pushing is easily caused by overlarge coal expansion pressure caused by reducing the weakly caking coal and the high-volatility coal and mostly utilizing the coking coal and the fat coal, so the tamping coke is not suitable for tamping coke. The coking process is adjusted to be suitable for tamping coke, the main means comprises modes of prolonging the coking time, reducing transportation and beating and the like, but the main means also has some defects, such as the reduction of the yield of the coke caused by too much prolonging of the coking time, the over-breaking of the coke caused by too long prolonging of the coking time, the fixation of the transportation and beating caused by the original design such as the belt, the coke bin and the like, and the change of the original design cannot be realized.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a coking method for improving the tamping coke lumpiness, which comprises the step of determining a reasonable heating rate and a heating system to improve the tamping coke lumpiness so as to fully exert the cost advantage, the quality advantage and the yield advantage of the tamping coke.
To achieve the above technical objects, in one aspect, the present invention provides a coking method for increasing the degree of tamping coke, the method comprising the steps of:
step 1, preparing coking blended coal as fired and determining the following indexes of the coking blended coal: mt, VdafG, Y, X, fineness of pulverization and tamping bulk density D;
step 2, tamping the coking blending coal into coal cakes in a coal box by using a tamping machine;
step 3, tamping and coking the coal cake obtained in the step 2 in a coking chamber of a coke oven under certain actual coking time, coking rate and actual heating standard temperature;
step 4, dry method or wet method is adopted for quenching coke,
wherein, in step 3, the actual coking time, coking rate and actual heating standard temperature are determined by:
1) determining the conventional indexes of the reference coal as fired, the reference coking time, the reference heating standard temperature:
1.1) standard coal as fired conventional indexes: mt is more than or equal to 10% and less than or equal to 11%, Vdaf26-28.5 percent of the total weight of the alloy, 65-80 percent of G, 12-18 mm of Y and 40-50 mm of X; the grinding fineness (the proportion of less than 3 mm) is more than 87 percent, wherein the proportion of 0.5-3mm accounts for more than 45 percent; the reference tamping bulk density is controlled to be 1.0 to 1.05t/m3，
1.2) reference coking time: the coking time of a stamp-charging coke oven with the diameter of 4.3m, a stamp-charging coke oven with the diameter of 5.5m and a stamp-charging coke oven with the diameter of 6.25m is 22.5 to 26 hours,
1.3) reference standard temperature: 1320-1350 ℃;
2) determining actual coking time TFruit of Chinese wolfberry：
TFruit of Chinese wolfberry＝TBase of+ (a + b + c + e) in hours, where TFruit of Chinese wolfberryRepresenting the actual coking time, TBase ofRepresents the reference coking time and the reference coking time,
2.1) according to the volatile content V of coal as fireddafDetermining a: when V is less than or equal to 26%dafWhen the content is less than or equal to 28.5 percent, the value a is 0 hour; when 28.5% < VdafIf less than 30%, the a value is 1 hour; when V isdafWhen the content is more than or equal to 30 percent, the value a is 1.5 hours,
2.2) determining b according to the moisture Mt of the coal as fired: when Mt is more than or equal to 10 percent and less than or equal to 11 percent, the b value is 0 hour; when 11% < Mt < 12%, the b value is 0.5 hour; when Mt is more than or equal to 12 percent, the value of b is 1 hour,
2.3) determining c according to the tamping bulk density D: when 1t/m3≤D≤1.05t/m3When c is 0 hour; when the pressure is 1.05t/m3＜D＜1.1t/m3When the time is longer, the c value is 0.5 hour; when D is more than or equal to 1.1t/m3When the value of c is 1 hour,
2.4) determining e: when dry quenching is adopted, e is 0 hour; when wet coke quenching is adopted, e is 1-2 hours;
wherein a + b + c + e is 15h at most;
3) the coking rate V is calculated and adjusted to meet the following requirements:
calculating the coking rate V, wherein the formula is that V is TFruit of Chinese wolfberry/HFruit of Chinese wolfberryIn units of min/mm, where TFruit of Chinese wolfberryThe actual coking time of the coke oven is unit minute (min); hFruit of Chinese wolfberryThe actual briquette width, in millimeters (mm),
the average width of the coking chamber is required to be less than or equal to 500mm, the coking speed V is more than 3.2min/mm,
the average width of the coking chamber is required to be more than 500mm, the coking speed V is more than 3.3min/mm,
when V is not satisfied, T is extended by 0.5 hourFruit of Chinese wolfberryUntil the requirements are met;
4) determining the actual heating standard temperature W corresponding to the coking timeFruit of Chinese wolfberry：
WFruit of Chinese wolfberry＝WBase of-WRegulating deviceIn the unit of ℃ in which WFruit of Chinese wolfberryRepresents the actual heating standard temperature, WBase ofRepresents a reference heating standard temperature, WRegulating device＝(a+b+c+e)×10，
WFruit of Chinese wolfberry＝WBase of-(a+b+c+e)×10。
According to another aspect of the present invention, there is provided a stamp-charged coke having an average particle diameter MS of 50mm or more and a coke crushing strength M obtained by the above method40Greater than or equal to 88 percent of wear resistance M10Less than or equal to 6 percent, the reactivity CRI less than or equal to 22 percent and the strength CSR after reaction more than or equal to 70 percent.
Advantageous effects
The invention controls and determines the optimal coking time and heating rate to improve the tamping coke lumpiness according to different coal blending characteristics and coking equipment conditions, and the reduction of coke yield caused by overlong coking time can be avoided. Producing coke with large bulk, high strength and low cost, wherein the average particle size MS of the coke reaches more than 50mm and is 3-5 mm higher than that of common first-grade tamping metallurgical coke; crushing strength M of coke40Greater than or equal to 88 percent of wear resistance M10Less than or equal to 6 percent, the reactivity CRI less than or equal to 22 percent, the strength CSR after reaction is more than or equal to 70 percent, the CSR is higher than the common first-grade tamping metallurgical coke by more than 3 percent, M40The height is more than 3 percent, and the tamping coke of the type can be completely applied to 3000m3The above large-scale blast furnace.
The beneficial effects of the invention also include:
1) the invention is suitable for the coking production of any oven type tamping coke oven;
2) the phenomenon of difficult coke pushing does not exist in the coking production, and the oven wall of the coke oven cannot be damaged;
3) compared with the content of the finished coke (not less than 25mm) in the full coke obtained by the prior art, the content of the finished coke (not less than 25mm) in the full coke obtained by the method can be improved by 2-5 percent.
Drawings
FIG. 1 is a graph showing a rank order of the correlation between an index of coal as fired and a factor relating to the average particle diameter of coke.
FIG. 2 is a graph showing the effect of bulk density on the average coke particle size for different coal blending ratios.
FIG. 3 is a graph showing the effect of heating rate on the average particle size of coke.
Detailed Description
The foregoing description is only an overview of the technical solutions of the present invention, and the technical solutions of the present invention can be more clearly understood and implemented according to the content of the description, and the following specific embodiments of the present invention will be described.
In the present application, the moisture Mt and volatile matter V are measured according to GB/T212-2008 Industrial analytical method for coaldaf(ii) a Determining a bonding index G value according to GB/T5447-2014 Bituminous coal bonding index determination method; and (3) measuring the maximum colloidal layer thickness Y value and the final shrinkage X value according to GB/T479-2016 bituminous coal colloidal layer index measuring method. Assay methods not specifically indicated in this application are conventional in the art.
In the present application, "average particle size" may represent the size of the lump.
The inventor of the invention finds out through experimental research that: volatile matter V of coal as fireddafMoisture Mt and tamping bulk density D, and quenching process are all key factors influencing the tamping coke lump degree, and the factors change to cause the coke lump degree to change significantly:
high-volatility coal such as gas coal, gas fat coal, 1/3 coking coal and the like has large shrinkage and coarse coal particles and is difficult to crush, and after the proportion of the high-volatility coal is increased, the volatile content of the coal as fired rises, so that the transverse cracks of coke are relatively increased, and the average particle size of the coke is reduced. Through the correlation statistical analysis of the average particle size of the coke after the coke is coked by the 40kg small coke oven experiment of 75 coal blending schemes of Hebei Zhongyaxu Yang tone Co Ltd (see figure 1), the largest correlation among the coke average particle size and the other performance indexes can be found to be the volatile component V of the coal as fireddafThe index is negative correlation and is-0.55, namely, the particle size of the coke is reduced more after the volatile component of the coal as fired exceeds a certain range.
After the moisture of the coal entering the furnace rises, the drying and degassing time in the coking process is increased, the effective dry distillation coking time is shortened, the heating temperature gradient is increased, the thermal stress formed by coke blocks is increased, cracks are increased when the coke shrinks, and the size of the coke block size is directly influenced.
The increase of the tamping bulk density increases the stress generated in the coking process of the coal material, and greatly increases the internal cracks of the coke. Experiments on three small coke ovens with different mixture ratios (table 1) and the mass of mixed coal according to different tamping bulk densities of 40kg show that the average particle size of coke is greatly reduced after the tamping bulk density is increased, and the average particle size is basically in a linear descending relation, as shown in figure 2; meanwhile, the weight of the coal material is increased due to the increase of the tamping bulk density, and the heating is carried out by providing more heat through prolonging the coking time.
TABLE 1 bulk Density test proportions
Figure BDA0003256451830000051
Because the dry quenching is slowly cooled in the dry quenching process, the increase of the coke internal stress in the wet quenching process is overcome, thereby avoiding the generation of a large number of microcracks, not considering the influence of the 'granulating' effect, and having larger influence on the coke density by adopting the wet quenching than the dry quenching.
Under the condition that the factors can not be changed fixedly, the particle size of the coke can be improved by prolonging the coking time and slowing down the coking rate. FIG. 3 is a graph showing a comparison of average particle diameters of cokes obtained by different coking heating rate experiments. It can be known that after the heating rate is reduced, the average particle size of the coke is obviously improved, and the proportion of large coke blocks larger than 80mm is increased.
Meanwhile, the inventor of the invention discovers through experimental research that: the heating temperature must be lowered while the coking time is prolonged. Table 2 shows the average particle size data of the cokes obtained by the different soaking time experiments. It can be seen that the average particle size of the coke is reduced by prolonging the braising time, the average particle size of the coke is 55.59mm when the braising time is 5h (reference), the average particle size is 54.79mm when the braising time is 6h, the average particle size is slightly reduced, when the braising time is increased by 2h to 7h, the proportion of the large coke larger than 80mm disappears, the small coke with the particle size of 10-40mm increases, the average particle size is greatly reduced to 50.12mm, and the average particle size is reduced by 5.47mm compared with the reference. The reason is that the phenomenon of 'stewing' is actually caused by simply prolonging the coking time without reducing the heating temperature, the actual coking rate is not changed, and the stewing time after the coke is mature is only increased, so that the coke is over-fired, the cracks of the coke are obviously increased and deepened, the particle size is broken partially, and the quality of the coke is reduced.
TABLE 2
Figure BDA0003256451830000061
The average coke particle diameter MS is calculated by the following calculation formula (1):
MS＝(90×S≥80+70×S≥80-60+50×S≥60-40+32.5×S≥40-25+12.5×S≤25)/100 (1)
s in formula (1)≥80、S≥80-60、S≥60-40、S≥40-25、S≤25The coke is sieved and then is more than or equal to 80mm, 60-80mm, 40-60mm, 25-40mm and less than or equal to 25 mm.
The proportion of each particle size fraction of the coke is determined according to GB/T2005-1994 method for determining the content of coke powder and the screening composition of metallurgical coke.
Based on the results of the above-mentioned numerous studies, the present inventors have scientifically optimized the coking time, coking rate, heating standard temperature and other factors in the tamping coking, and have proposed the following embodiments to improve the bulk degree of the tamping coke.
The present invention will be described in further detail with reference to specific examples.
Example 1: coking blending coal was prepared as coal as fired in a conventional manner (the blending coal index was determined as: Mt 11.8%, Vdaf29.3%, G68, Y12.5 mm, X46 mm; the grinding fineness (the proportion of less than 3 mm) is 89.2 percent, wherein the proportion of 0.5-3mm accounts for 48 percent; the tamping bulk density is 1.02t/m3(ii) a The coking time is 22.5 hours, the mechanical standard temperature is 1330 ℃, the standard temperature of the coke side is 1350 ℃), the coking blending coal is rammed into a coal cake which is slightly smaller than the size of the coking chamber by a rammer in a coal box, then the coal cake is tamped and coked in the coking chamber under the actual coking time and coking rate and the actual heating standard temperature which are determined by the following methods, and finally, the coke is quenched by a wet method.
In this example, a 4.3m stamp-charged coke oven was used: the width of the carbonization chamber is 500mm, and the width of the coal cake is 450 mm.
(1) Determining actual coking time TFruit of Chinese wolfberry：
According to the volatile component V of coal as fireddaf29.3% of V is 28.5% < VdafLess than 30%, the value of a is 1 hour;
according to the fact that the moisture Mt of the coal as fired is 11.8%, the moisture Mt is more than 11% and less than 12%, and the b value is 0.5 hour;
according to the tamping bulk density D of 1.02t/m3Belong to 1t/m3≤D≤1.05t/m3C is 0 hour;
the e value was 1 hour, depending on the use of wet quenching.
TFruit of Chinese wolfberry＝TBase of22.5+ 2.5-25 hours (a + b + c + e).
(2) Calculating and adjusting a coking rate V to meet the requirement:
from (2) to TFruit of Chinese wolfberry25 hours, the actual briquette width HFruit of Chinese wolfberryIs 450mm, according to V ═ TFruit of Chinese wolfberry/HFruit of Chinese wolfberry25 × 60/450 ═ 3.33 min/mm. The requirements that the average width of the coking chamber is less than or equal to 500mm and the coking rate V is more than 3.2min/mm are met.
(3) Determining the corresponding heating standard temperature WFruit of Chinese wolfberry：
Mechanical measurement standard temperature WFruit of Chinese wolfberry＝WBase of-(a+b+c+e)×10＝1330-2.5×10＝1305℃，
Standard temperature W of coke measurementFruit of Chinese wolfberry＝WBase of-(a+b+c+e)×10＝1350-2.5×10＝1325℃，
And adjusting the coking time, the coking rate and the heating standard temperature according to the above modes, wherein the average particle size of the coke obtained after coking is 52.6mm, and the heat intensity CSR: 70.2%, reactive CRI: 22%, M40：88.5％，M10: 5.9 percent; the content of finished coke (not less than 25mm) is 94.0%.
Example 2: coal blending coking was carried out by the same procedure as in example 1, except that a 5.5m stamp-charged coke oven was used: the width of the carbonization chamber is 550mm, the width of the coal cake is 500mm, and the indexes of the blended coal are as follows: mt 11.3%, Vdaf28.8%, G67, Y12.8 mm, X43 mm; the grinding fineness (the proportion of less than 3 mm) is 88.2 percent, wherein the proportion of 0.5-3mm accounts for 46 percent; the tamping bulk density is 1.06t/m3(ii) a The coking time is 25.5 hours, the mechanical standard temperature is 1320 ℃, and the standard temperature of the coke sideThe degree is 1340 ℃, and dry quenching is adopted.
The coking conditions are determined based on the above coal blending indexes as follows:
(1) determination of a reasonable actual coking time TFruit of Chinese wolfberry：
According to the volatile component V of coal as fireddaf28.8% of V is 28.5% < VdafLess than 30%, the value of a is 1 hour;
according to the fact that the moisture Mt of the coal as fired is 11.3%, the moisture Mt is more than 11% and less than 12%, and the b value is 0.5 hour;
according to the tamping bulk density D of 1.06t/m3Belongs to 1.05t/m3＜D＜1.1t/m3C is 0.5 hour;
the e value was 0 hours, depending on the use of dry quenching.
TFruit of Chinese wolfberry＝TBase of25.5+2 ═ 27.5 hours (a + b + c + e).
(2) Calculating and adjusting a coking rate V to meet the requirement:
from (2) to TFruit of Chinese wolfberry27.5 hours, actual briquette width HFruit of Chinese wolfberryIs 500mm, according to V ═ TFruit of Chinese wolfberry/HFruit of Chinese wolfberry27.5 × 60/500 ═ 3.3 min/mm. Meet the average width of the carbonization chamber>500mm, and the coking rate V is more than 3.3 min/mm.
(3) Determining the corresponding heating standard temperature WFruit of Chinese wolfberry：
Mechanical measurement standard temperature WFruit of Chinese wolfberry＝WBase of-(a+b+c+e)×10＝1320-2×10＝1300℃，
Standard temperature W of coke measurementFruit of Chinese wolfberry＝WBase of-(a+b+c+e)×10＝1340-2×10＝1320℃，
And adjusting the coking time, the coking rate and the heating standard temperature according to the above modes, wherein the average particle size of the cokes obtained after coking is 51.2mm, and the heat intensity CSR: 71.6%, reactive CRI: 21.5%, M40：89.6％，M10: 4.9 percent; the content of finished coke (not less than 25mm) is 92.5%.
Example 3: coal blending coking was carried out by the same procedure as in example 1, except that a 6.25m stamp-charged coke oven was used: the width of the carbonization chamber is 540mm, the width of the coal cake is 480mm, and the indexes of the blended coal are as follows: mt 12.3%, Vdaf27.5%, G70, Y13.0 mm, X40 mm; the grinding fineness (the proportion of less than 3 mm) is 89.5 percent, wherein the proportion of 0.5-3mm accounts for 48 percent; the tamping bulk density is 1.04t/m3(ii) a The coking time is 25 hours, the mechanical standard temperature is 1330 ℃, the coke side standard temperature is 1370 ℃, and dry quenching is adopted.
The coking conditions are determined based on the above coal blending indexes as follows:
(1) determination of a reasonable actual coking time TFruit of Chinese wolfberry：
According to the volatile component V of coal as fireddaf27.5 percent of V is more than or equal to 26 percentdafLess than or equal to 28.5 percent, and the value a is 0 hour;
according to the condition that the moisture Mt of the coal as fired is 12.3 percent, the Mt is more than or equal to 12 percent, and the b value is 1 hour;
according to the tamping bulk density D of 1.04t/m3Belong to 1t/m3≤D≤1.05t/m3C is 0 hour;
the e value was 0 hours, depending on the use of dry quenching.
TFruit of Chinese wolfberry＝TBase of25+1 ═ 26 hours (a + b + c + e).
(2) Calculating and adjusting a coking rate V to meet the requirement:
from (2) to TFruit of Chinese wolfberry26 hours, the actual briquette width HFruit of Chinese wolfberryIs 480mm, according to V ═ TFruit of Chinese wolfberry/HFruit of Chinese wolfberry26 × 60/480 ═ 3.25 min/mm. Does not satisfy the average width of the carbonization chamber>500mm, and the coking rate V is more than 3.3 min/mm. Thus, directly extending the coking time by 0.5 hours, the T is determinedFruit of Chinese wolfberryWhen the coking time is 26.5 hours, the coking rate V is 26.5 multiplied by 60/480 to 3.31min/mm, which meets the requirement.
(3) Determining the corresponding heating standard temperature WFruit of Chinese wolfberry：
Mechanical measurement standard temperature WFruit of Chinese wolfberry＝WBase of-(a+b+c+e)×10＝1330-1.5×10＝1315℃，
Standard temperature W of coke measurementFruit of Chinese wolfberry＝WBase of-(a+b+c+e)×10＝1370-1.5×10＝1355℃，
And adjusting the coking time, the coking rate and the heating standard temperature according to the above modes, wherein the average particle size of the coke obtained after coking is 51.9mm, and the heat intensity CSR: 70.3 percent ofReactive CRI: 21.9%, M40：89.1％，M10: 4.8 percent; the content of finished coke (not less than 25mm) is 93.2%.
Comparative example 1: the coal blending coking is carried out in the same way as in the example 1, except that the coking time, the coking rate and the heating standard temperature are not adjusted in the way, and the actual coking time and the actual heating standard temperature are both the reference coking time and the reference heating standard temperature. Coking rate V-TFruit of Chinese wolfberry/HFruit of Chinese wolfberry＝22.5×60/450＝3min/mm。
The average particle size of the coke obtained after coking is 45.5mm, and the heat strength CSR: 65.9%, reactive CRI: 25.8%, M40：86.2％，M10: 6.5 percent; the content of finished coke (not less than 25mm) is 88.0%.
Comparative example 2: the coal blending coking is carried out in the same way as in the example 2, except that the coking time, the coking rate and the heating standard temperature are not adjusted in the way, and the actual coking time and the actual heating standard temperature are both the reference coking time and the reference heating standard temperature. Coking rate V-TFruit of Chinese wolfberry/HFruit of Chinese wolfberry＝25.5×60/500＝3.06min/mm。
The average particle diameter of the coke obtained after coking is 46.3mm, and the heat strength CSR: 66.6%, reactive CRI: 24.9%, M40：87.6％，M10: 6.9 percent; the content of finished coke (not less than 25mm) is 89.2%.
Comparative example 3: the coal blending and coking are carried out in the same way as in the example 3, except that the coking time, the coking rate and the heating standard temperature are not adjusted in the way, and the actual coking time and the actual heating standard temperature are both the reference coking time and the reference heating standard temperature. Coking rate V-TFruit of Chinese wolfberry/HFruit of Chinese wolfberry＝25×60/480＝3.125min/mm。
The average particle diameter of the coke obtained after coking is 46.7mm, and the heat strength CSR: 67.3%, reactive CRI: 22.2%, M40：88.1％，M10: 6.6 percent; the content of finished coke (not less than 25mm) is 87.2%.
As can be seen from the comparison of examples 1-3 and comparative examples 1-3 above, the adjustments made in the manner determined by the present applicationCoking time, coking rate and standard heating temperature, wherein the average particle diameter and M of the obtained coke40The indexes are improved, and in addition, the method has the advantages of strong universality, easiness in coke pushing and the like when being applied to tamping coking, so that the method has good applicability in practical application.

Claims (2)

1. A coking method for increasing tamped coke bulk, the method comprising the steps of:
step 1, preparing coking blended coal as fired and determining the following indexes of the coking blended coal: mt, VdafG, Y, X, fineness of pulverization and tamping bulk density D;
step 2, tamping the coking blending coal into coal cakes in a coal box by using a tamping machine;
step 3, tamping and coking the coal cake obtained in the step 2 in a coking chamber of a coke oven under certain actual coking time, coking rate and actual heating standard temperature;
step 4, dry method or wet method is adopted for quenching coke,
wherein, in step 3, the actual coking time, coking rate and actual heating standard temperature are determined by:
1) determining the conventional indexes of the reference coal as fired, the reference coking time and the reference heating standard temperature:
1.1) standard coal as fired conventional indexes: mt is more than or equal to 10% and less than or equal to 11%, Vdaf26-28.5 percent of the total weight of the alloy, 65-80 percent of G, 12-18 mm of Y and 40-50 mm of X; the proportion of the grinding fineness of less than 3mm is more than 87 percent, wherein the proportion of 0.5-3mm accounts for more than 45 percent; the reference tamping bulk density D is controlled to be 1.0 to 1.05t/m3，
1.2) reference coking time: the coking time of a stamp-charging coke oven with the diameter of 4.3m, a stamp-charging coke oven with the diameter of 5.5m and a stamp-charging coke oven with the diameter of 6.25m is 22.5 to 26 hours,
1.3) reference standard temperature: 1320-1350 ℃;
2) determining actual coking time TFruit of Chinese wolfberry：
TFruit of Chinese wolfberry＝TBase of+ (a + b + c + e) in hours, where TFruit of Chinese wolfberryWhich is representative of the actual coking time,Tbase ofRepresents the reference coking time and the reference coking time,
2.1) according to the volatile content V of coal as fireddafDetermining a: when V is less than or equal to 26%dafWhen the content is less than or equal to 28.5 percent, the value a is 0 hour; when 28.5% < VdafIf less than 30%, the a value is 1 hour; when V isdafWhen the content is more than or equal to 30 percent, the value a is 1.5 hours,
2.2) determining b according to the moisture Mt of the coal as fired: when Mt is more than or equal to 10 percent and less than or equal to 11 percent, the b value is 0 hour; when 11% < Mt < 12%, the b value is 0.5 hour; when Mt is more than or equal to 12 percent, the value of b is 1 hour,
2.3) determining c according to the tamping bulk density D: when 1t/m3≤D≤1.05t/m3When c is 0 hour; when the pressure is 1.05t/m3＜D＜1.1t/m3When the time is longer, the c value is 0.5 hour; when D is more than or equal to 1.1t/m3When the value of c is 1 hour,
2.4) determining e: when dry quenching is adopted, e is 0 hour; when wet coke quenching is adopted, e is 1-2 hours;
wherein a + b + c + e is 15h at most;
3) the coking rate V is calculated and adjusted to meet the following requirements:
calculating the coking rate V, wherein the formula is that V is TFruit of Chinese wolfberry/HFruit of Chinese wolfberryIn units of min/mm, where TFruit of Chinese wolfberryThe actual coking time of the coke oven is unit minute (min); hFruit of Chinese wolfberryThe actual briquette width, in millimeters (mm),
the average width of the coking chamber is required to be less than or equal to 500mm, the coking speed V is more than 3.2min/mm,
the average width of the coking chamber is required to be more than 500mm, the coking speed V is more than 3.3min/mm,
when V is not satisfied, T is extended by 0.5 hourFruit of Chinese wolfberryUntil the requirements are met;
4) determining the actual heating standard temperature W corresponding to the coking timeFruit of Chinese wolfberry：
WFruit of Chinese wolfberry＝WBase of-WRegulating deviceIn the unit of ℃ in which WFruit of Chinese wolfberryRepresents the actual heating standard temperature, WBase ofRepresents a reference heating standard temperature, WRegulating device＝(a+b+c+e)×10，
WFruit of Chinese wolfberry＝WBase of-(a+b+c+e)×10。
2. A stamp-charged coke having an average particle diameter of 50mm or more and a coke crushing strength M obtained by the method according to claim 140Greater than or equal to 88 percent of wear resistance M10Less than or equal to 6 percent, the reactivity CRI less than or equal to 22 percent and the strength CSR after reaction more than or equal to 70 percent.
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