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The influence of the initial temperature of the air, fed into the chamber «under the fire», on the temperature mode of carbon products roasting

Journal: Reporter of the Priazovskyi State Technical University. Section: Technical sciences (Vol.36, No. 1)

Publication Date:

Authors : ;

Page : 201-209

Keywords : numerical simulation; roasting; temperature fields; initial air temperature;

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Qualitative indicators of roasting products are fully determined from the tech-nological mode parameters change in roasting carbon products campaign. Dividing the roasting campaign into the key stages and studying the dependence of the furnace temperature fields as a function of the technological parameters, and their rational use makes it possible to lower the defective products output. Therefore, it is important to model these processes taking into account the maximum number of factors that will minimize the time and cost of the finished products production; this modeling being an important stage in the development of a process control system that provides the output of finished products of the appropriate quality. On the basis of the numerical simulation method, the influence of the initial temperature of the air, which is fed for fuel combustion into the chamber «under the fire», on the temperature mode of products roasting has been carried out. It has been shown that the change in the initial air temperature substantially affects the furnace temperature fields. The regularities in the change of the mean value of the temperature drop across the blanks under different operating conditions were revealed. The main attention of the research was paid to the homogeneity of the temperature field of blanks, which significantly affects their quality. The results of the study showed that an increase in the initial temperature leads to the possibility of reducing the cost of natural gas, which improves the technical and economic parameters of the process, but causes an increase in temperature variations in the billets, which can lead to a defect of finished products. From the results of this study, the task for further research is to develop an algorithm for determining the optimal initial air temperature, taking into account both the energy efficiency conditions of the roasting process and the provision of the required quality of fi-nished products

Last modified: 2018-12-21 19:19:12