Effect of Roasting Temperature on the Leaching of Chalcopyrite Concentrate in Sulphuric Acid

The changes in the elemental contents and the structural properties of chalcopyrite concentrate when roasted were studied, and the main reactions contributing to the leaching process revisited. Firstly, TG/DTA measurements were performed to identify the roasting temperatures that influenced the type of species reacting with sulphuric acid leaching liquor. The temperatures of main reactions, whose output may affect the subsequent leaching process, were analysed for the concentrate at hand, and concluded to be generally lower than those reported in literature. Secondly, the obtained results were confirmed by images and XRD measurements on the roasted concentrate at temperatures in between 350 and 600 °C with increments of 50 °C. Finally, the leaching behaviour of the roasted specimens in a stirred sulphuric acid solution examined and the Cu/ Fe selectivity investigated that the maximum Cu/Fe ratio in the pregnant solution would nearly be achieved for the roasting temperatures lower than 500 °C, since the oxidation temperature of iron sulphate is found lower than that of copper sulphate.