REGULATING THE READINESS OF THE COKE CAKE.

被引：0

作者：

SHELKOVNIKOV, V.A.

VEINSKII, V.V.

BARSKII, V.D.

SHELYAKIN, L.E.

KURGANOV, I.F.

BARKHATOV, V.F.

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来源：

| 1981年 / N 12期

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摘要：

ONE OF THE PRINCIPAL MEANS OF INFLUENCING THE COKING REGIMEIS PROPER SELECTION OF THE OVEN HEATING TEMPERATURE. IN ORDER TO DEVELOP A METHOD OF SELECTING THE HEATING TEMPERATURESTHE AUTHORS COMPUTED THE TEMPERATURE FIELD IN THE OVENS BY MEANS OF A METHOD CONSISTING OF COMPUTER SOLUTION OF NONSTATIONARY DIFFERENTIAL EQUATIONS OF THE THERMAL CONDUCTIVITY FOR THE OVEN WALLS AND THE CHARGE WITH BOUNDARY AND INITIAL CONDITIONS CORRESPONDING TO THE LEVELS OF CHARGE HEATING IN THE COKE OVEN. THE FOLLOWING PARAMETERS WERE INCLUDED IN THE COMPUTATION: THE EFFECTIVE THERMOPHYSICAL CHARACTERISTICS OF THE COAL CHARGE, ITS MOISTURE AND DENSITY, THE DIMENSIONS OFTHE OVEN, THE RATE OF HEATING OF THE COAL, THE TEMPERATURE IN THE HEATING FLUES, THE FINAL COKING TEMPERATURE AND THE COKING TIME.

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页码：18 / 20