The Boudouard Reactivity Influenced By The Properties Of Cokes And Experimental Conditions

In the production of Mn-alloys, the Boudouard reaction significantly influences the mass and energy balance. The endothermic nature of this reaction requires more energy for the process, while the direct consumption of carbon is reflected in the greater demand for carbonaceous raw materials. Therefore, it is desirable to eliminate or suppress the reaction. The kinetics of the Boudouard reaction are a function of many factors, of which coke properties and the conditions around the particles (i.e. temperature, gas composition) seem to be the most important. In the present study properties of selected single source and commercial metallurgical cokes are compared with reactivity results. The single source cokes represent a single coal that has been carbonized in a laboratory scale furnace. The commercial cokes are products of carbonization of coal blends under industrial conditions. The coke properties include proximate, ultimate and ash analysis. Also, coke petrography with carbon forms is included. The reactivity tests were performed on different particle sizes at various temperatures, gas compositions and gas flow rates. The experimental parameters were chosen to simulate the conditions in an industrial furnace. The results show that highly graphitized structure of cokes, minimal surface area and a low concentration of ash retard the reactivity. Of the other factors, the temperature and the gas composition have the greatest impact on the reactivity.