IMPACT OF COKE CALCINATION LEVEL AND ANODE BAKING TEMPERATURE ON ANODE PROPERTIES

摘要

The effect of the two factors mentioned in the title on anode properties was tested on a laboratory scale. The main results were as follows: Increasing anode baking temperature decreases anode O_2 and CO_2 reactivities across the tested range below present typical commercial calcination temperatures. An increase in coke calcination level has a negative effect on O_2 and CO_2 reactivity. Anode geometrical density increases as a function of coke calcination temperature, but this effect vanishes at high anode baking temperature. The anodes with the highest thermal shock resistance are those baked at high temperature and made with cokes calcined at low temperature. These results show that it would be useful to carry out further investigation of the use of cokes calcined at a lower level than those typically used in industry. Furthermore, results obtained on an industrial scale agree well with the trends found in the laboratory.