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Correlations Between Carbon Structure and Properties by XRD and Raman Structural Studies During Coke Formation in
Lu Tian1, Jinxiao Dou1, Xingxing Chen1
1Key Laboratory of Advanced Coal and Coking Technology of Liaoning Province, School of Chemical Engineering, University of Science and Technology Liaoning, Anshan 114051, China.
Coke quality significantly improves with higher temperatures during the coking process. Structural evolution, including increased aromaticity and reduced interlayer spacing, enhances coke strength and reactivity.
Area of Science:
- Materials Science
- Chemical Engineering
- Metallurgy
Background:
- Coke is crucial for the metallurgical industry.
- Understanding coke's structure-property relationship is vital for optimizing production.
Purpose of the Study:
- Investigate carbon structure evolution during coal coking.
- Correlate structural parameters with coke properties.
Main Methods:
- Coke preparation from bituminous coals at varying temperatures.
- Analysis using X-ray diffraction (XRD) and Raman spectroscopy.
Main Results:
- Increasing temperature enhanced aromaticity (La, Lc) and reduced interlayer spacing (d002).
- Higher Lc correlated negatively with Coke Reactivity Index (CRI).
- Higher La correlated positively with Coke Strength after Reaction (CSR).
Conclusions:
- Coke quality is dictated by carbon structural evolution during coking.
- Optimal coke quality achieved when Lc > 2.4 nm and La is 5–5.5 nm.
- Condensation and cross-linking reactions during coking refine carbon structure for improved coke properties.
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