Phase transitions during reducing roasting of a leucoxene concentrate with carbon

Resumo

The phase transitions during the reducing roasting of a leucoxene concentrate with carbon are studied to obtain an anosovite product. Thermodynamic modeling of the reducing roasting is performed, and the influence of the temperature and the amount of a reducing agent on the reduction of rutile to Ti₃O₅-based anosovite is studied. Almost complete reduction of rutile to anosovite occurs in a temperature range of 1350–1400°C in the presence of 2.5–5.0% carbon. The Magnéli phases of various compositions are predominantly formed at lower temperatures and smaller amounts of the reducing agent. At temperatures higher than 1400°C and a reducing agent amount >2.5%, rutile reduction results in the formation of anosovite along with an undesirable titanium carbide phase.