(湘潭大学 化工学院,湘潭 411105)
摘 要: 通过微波焙烧与传统焙烧后的对比实验,考察焙烧温度、焙烧时间和添加剂用量对石煤提钒的影响。结果表明,微波焙烧温度为
关键字: 石煤;五氧化二钒;微波;焙烧
(College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China)
Abstract:Comparison tests of microwave roasting and conventional roasting for stone coal were carried out to investigate the effects of roasting temperature, roasting time and roasting additive dosage on vanadium extraction. The results show that V2O5 leaching rate is more than 64.1% when the test sample is roasted by microwave at 700 ℃ for 60 min, with additive Na2CO3 dosage of 6%. The size analysis indicates that the size fraction of <0.074 mm particles increases more than 10.0% after the sample is roasted by microwave at 700 ℃ for 120 min. A disruption model of sample in microwave roasting process was suggested, by which the reason for the improvement of V2O5 leaching rate can be explained.
Key words: stone coal; vanadium; microwave; roasting