Permeation Characteristics and Void Structure of Iron Ore Sinter Cake

Eiki Kasai, Yasuo Omori, Batmunhiin Batcaihan, Noboru Sakamoto, Akira Kumasaka

研究成果: Article査読

13 被引用数 (Scopus)

抄録

Permeation tests and structural analysis of voids were carried out on the sinter cakes prepared by varying the admixing ratio of coke in the raw mixture. The relationship between permeation characteristics and structural parameters were examined. Void networks in the cake were observed using a void replica made of silicon rubber. Void fraction and specific surface area of the cake estimated by substituting the permeation test results into Ergun's equation did not agree with those measured by a water imbibition method and image analysis. The structure of the replica suggests that the permeability of a well-sintered cakes, in which large voids developed, is governed by the permeability of relatively thin gas flow paths connecting among large voids. The permeation test results were reasonably consistent with such structural features of the void networks in the cake. A permeation anisotropy of the cake, between the vertical and horizontal directions, was found and it seems to increase with an increase in the admixing ratio of coke in the raw mixture.

本文言語English
ページ(範囲)1286-1291
ページ数6
ジャーナルIsij International
31
11
DOI
出版ステータスPublished - 1991 1月

ASJC Scopus subject areas

  • 材料力学
  • 機械工学
  • 金属および合金
  • 材料化学

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