Factors Influencing Properties of Dry Quenched Coke
Yoshiaki MIURA, Hiroshi HARAGUCHI, Tetsu NISHI, Ikuo KOMAKI, Yoshihiro KOGUSHI
In order to determine the factors responsible for the improved properties of coke quenched by the USSR type of dry quencher, study was made by conducting quenching and reheating-cooling tests on the coke produced in a 1/4 t-test oven and commercial ovens.
The tests showed that the following three factors are influential in property improvement while heat preservation in a pre-chamber is not related with property improvement:
1) As to chemical effect, unlike in wet quenching, water gas reaction does not occur in dry quenching, resulting in improvement of surface properties of coke.
2) As to heat effect, dry quenching lessens residual stress in coke lumps, resulting in improvement of internal properties of the coke.
3) As to mechanical abrasion effect, the structure of dry quencher serves to remove fragile parts from the coke.
Internal structure models of both dry-quenched and wet-quenched coke are illustrated in the paper.